How to Make Pumpkin Cheesecake Muffins
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How to make pumpkin cheesecake muffins

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3 Ingredient

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This contains: A simple fall recipe for mini cheesecakes! This simple pumpkin dessert has a Biscoff crust. With a rich and creamy filling that's full of spice and a fluffy whipped cream topping, these mini pumpkin cheesecakes in muffin tin are so good!
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25min · 12 servings For the pumpkin spice streusel • 3/4 cup (90g) all-purpose flour • 1/4 cup (54g) light brown sugar, packed • 2 teaspoons pumpkin pie spice • 1/4 cup (57g) unsalted butter, melted For the cream cheese filling • 6 ounces cream cheese, at room temperature • 2 tbsp (30gm) yogurt • 1/4 cup (50g) granulated sugar • 1/2 teaspoon vanilla extract For the pumpkin muffins • 2 cups (240g) all-purpose flour • 1 tablespoon pumpkin pie spice • 1 1/2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1 (15 ounce) can pumpkin puree • 1 1/4 cups (270g) light brown sugar, packed • 2 large eggs • 1/2 cup vegetable oil Bake at 180 deg c for 20 mins. Makes 12 big muffins.
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EASY MINI PUMPKIN CHEESECAKES Crust • * 1 ½ cups Biscoff cookies crumbs • * 60 g Butter melted • Filling • * 450 g Cream cheese softened • * 1 teaspoon Vanilla extract • * ½ cup Brown sugar • * 1 cup Pumpkin puree unsweetened, not pumpkin pie filling. • * ½ teaspoon Kosher salt • * 1 teaspoon Cinnamon • * ¼ teaspoon Nutmeg • * ¼ teaspoon Ginger • * ¼ cup Sour cream * 2 Eggs INSTRUCTIONS   • * Prepare a muffin tip with paper liners, and preheat an oven to 180c (350f).
 • * Pulse lotus biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form.
 • * Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until t Fall Dessert Recipes, How To Make Mini Cheesecakes, Mini Pumpkin Cheesecakes With Whipped Cream, Pumpkin Cheesecake Treats, Thanksgiving Dessert Ideas, Mini Cheesecakes For Fall, Mini Pumpkin Cheesecake For Fall, Mini Pumpkin Swirled Cheesecakes
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Summerween vibes in every bite with the softest Pumpkin muffins under the sun! @ivymade_ Pumpkin cream cheese muffins 1 ½ cup all purpose flour 1 cup granulated sugar 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 ½ tsp pumpkin pie spice ½ tsp cinnamon 1 ½ cups pumpkin puree (not pie filling) 1/4 cup oil 1 large egg, at room temperature ¼ cup melted unsalted butter 1 ½ tsp vanilla extract Bake at 350 degrees fahrenheit for 15-20 minutes
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This contains: This tasty and packed with flavor Copycat Starbucks Pumpkin Cream Cheese Muffins are light, fluffy and even better then the original! With its sweet cream cheese filling, it has a delectable flavor that is an awesome treat for easy afternoon snacks. This pumpkin muffin recipe is also a perfect thing to bake for any occassions.
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EASY MINI PUMPKIN CHEESECAKES Crust • * 1 ½ cups Biscoff cookies crumbs • * 60 g Butter melted • Filling • * 450 g Cream cheese softened • * 1 teaspoon Vanilla extract • * ½ cup Brown sugar • * 1 cup Pumpkin puree unsweetened, not pumpkin pie filling. • * ½ teaspoon Kosher salt • * 1 teaspoon Cinnamon • * ¼ teaspoon Nutmeg • * ¼ teaspoon Ginger • * ¼ cup Sour cream * 2 Eggs INSTRUCTIONS   • * Prepare a muffin tip with paper liners, and preheat an oven to 180c (350f).
 • * Pulse lotus biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form.
 • * Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until t