Pumpkin Cheesecake Muffins

Community Kitchen: Feeding the Valley Food Bank

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Get inspired with Dessert Devotion’s Community Kitchen series! Good food not only brings comfort and inspiration in our own kitchens, but good food can nourish and even transform our communities—improving our students’ academic performance, our long-term health, and financial sustainability.  Our special guest is Frank Sheppard, President and CEO of Feeding the Valley Food Bank.  Our featured recipe is Pumpkin Cheesecake Muffins that make your day a little sweeter!

Pumpkin Cheesecake Muffins

16 oz canned pumpkin purée 

Spice cake box mix

2 eggs

Cheesecake filling:

4 oz cream cheese (softened)

2 tbsp of Spice cake mix

2-4 tbsp granulated sugar

¼ tsp lemon extract

¼ tsp vanilla extract

Mix cake mix (put 2 tablespoons aside), pumpkin purée, and eggs. Place mix in greased or lined muffin tin. Blend cheesecake filling ingredients and place in a piping or gallon freezer bag. Squeeze about a tbsp into the center of each muffin. Bake on 350 for 18 minutes, or until toothpick comes clean in the cake part of muffins.

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Piping Bags

Kitchenaid Spatulas

Kitchenaid Handmixer