A crunchy praline topping crowns this moist muffin. With its creamy surprise filling, get used to making these; they will be requested over and over. (Image is illustrative.)
Pumpkin Praline Cream Cheese Muffins
Recipe By Susie Fishbein
- Cooking and Prep: 45 m
- Serves: 12
-
Contains:
Ingredients (17)
Praline Topping
Cream Cheese Filling
Muffins
Start Cooking
Prepare the Topping
-
Preheat oven to 375°F. Grease 12 (2 and 1/2-inch) muffin cups, or line them with paper baking cups. Set aside.
-
In a small bowl, combine the 1⁄3 cup brown sugar, sour cream, and pecans. Stir with a spoon to combine. Set aside.
Prepare the Cream Cheese Filling
-
In a small bowl, with a spoon, mix the cream cheese, sugar and milk. Set aside.
Prepare the Muffins
-
In a medium bowl, stir together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Make a well in the center of these dry ingredients and set aside.
-
In another bowl, whisk the egg, buttermilk, pumpkin, brown sugar, and melted butter.
-
Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened and combined; the batter will be lumpy.
-
Fill the muffin cups 1⁄3 full. Place a rounded teaspoon of cream cheese filling on batter in each muffin cup. Top with remaining batter. Spread 2 teaspoons praline mixture on top of each muffin.
-
Bake 20 to 25 minutes or until golden brown. Cool for 5 minutes, serve warm or at room temperature.
Acknowledgment
Reproduced from Kosher By Design Lightens Up by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
-
Replies:
Definitely!
I am glad you posted this. I actually might make them for Shavuos!
Please
Log in to post a review How'd it turn out? Write a review.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Replies:
Definitely!
I am glad you posted this. I actually might make them for Shavuos!
