Sunday, September 7, 2008

Marbled Pumpkin Cheesecake Muffins

Marbled Pumpkin Cheesecake Muffins

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 tsp. vanilla

1 3/4 cup all purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 tsp. salt
1 1/4 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
1/3 cup vegetable oil
1 large egg
1 1/4 cups canned pumpkin
1/2 tsp. vanilla

Preheat oven to 350 degrees. Spray top of a muffin tin with cooking spray and line the 12 cups with liners.

Prepare filling. Beat together cream cheese and sugar. Then stir in the egg and vanilla. Set aside.

In a mixing bowl, thoroughly stir together flour, both sugars, salt, baking soda, cinnamon, and spices.

In another bowl, blend oil, egg, pumpkin, and vanilla. Add flour mixture to pumpkin mixture and stir until combined.

Fill muffin cups about 1/3 of the way full with pumpkin mixture. Spoon cream cheese mixture over pumpkin, dividing evenly between all 12 cups. Spoon a drop of pumpkin batter on top of cream cheese. Pumpkin batter will be thick and will not cover entire top, so the appearance will be similar to a bulls eye.

Bake for 23-25 minutes. Let cool on a wire rack.

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