Try this Pumpkin Cheesecake Muffins recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350. 12 muffin cups. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add 1 egg, sugar, 1 tsp vanilla. Beat until blended. Place quick bread in large bowl. Remove 3/4 cup dry mix, place in small bowl for streusel topping. Add milk, oil, remaining 2 eggs and 1 tsp vanilla to large bowl. Stir 50 strokes or until blended. Divide batter evenly into muffin cups. Divide cream cheese mixture evenly into center of muffin batter. Stir melted butter into dry mix with fork until crumbly. Crumble 1 tbsp. streusel mix over each muffin. Bake 25 minutes. Cool in pan 10 minutes.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 124 | ||
Calories from Fat: 100 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 137.9mg | 42 % | |
Sodium 73.9mg | 3 % | |
Potassium 78.8mg | 2 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.2g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
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