CHIPS AHOY!-Pumpkin Cheesecake Swirl Muffins
These pumpkin and cheesecake swirled muffins are a real morning treat with a chocolate chip cookie crust and crumbled cookie topping.
Prep time20 min
Total time45min
ServingsMakes 24 servings.
Ingredients
- 30 CHIPS AHOY! Cookies, divided
- 1¾ cups flour
- 1 Tbsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 can (15 oz.) pumpkin
- ½ cup packed brown sugar
- ¾ cup granulated sugar, divided
- 2 eggs
- 1 pkg. (8 oz.) brick cream cheese, softened
- ½ tsp. vanilla
Preparation
- Heat oven to 350°F.
- Place 1 cookie in each of 24 paper-lined muffin pan cups. Coarsely chop remaining cookies; reserve for later use.
- Combine flour, pumpkin pie spice and baking soda; set aside.
- Beat pumpkin, brown sugar and 1/2 cup granulated sugar in large bowl with mixer until blended. Add eggs; mix well. Stir in dry ingredients; spoon over cookies in muffin cups.
- Beat cream cheese, vanilla and remaining granulated sugar until blended. Spoon over batter in muffin cups; swirl gently with knife. Top with reserved chopped cookies.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.
Recipe Tips
- Special Extra
After removing muffins from pan to cool, top with Halloween sprinkles.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 190 |
| % Daily Value* | |
| Total fat 7g | |
| Saturated fat 3g | |
| Trans fat 0g | |
| Cholesterol 25mg | |
| Sodium 135mg | |
| Carbohydrate 29g | |
| Dietary fiber 1g | |
| Total sugars 16g | |
| Added sugars 15g | |
| Protein 3g | |
| Vitamin A | 20 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 8 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
