Pumpkin cheesecake crumb cakes from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 259) by Ken Haedrich

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Notes about this recipe

  • Astrid5555 on November 17, 2024

    Made these in a silicone cakelet mould and they came out perfectly. Made only half a recipe because of the quantity of the pumpkin purée I had left over. Probably overfilled with the cream cheese, but nobody complained. A delicious fall treat!

  • anya_sf on May 11, 2019

    Although the author says these are more cake than muffin, this recipe seems healthier than most coffeehouse-style pumpkin cream cheese muffin recipes out there on the Internet. We had no problem eating them for breakfast. I used white whole wheat flour to make them a tiny bit more nutritious. They're more work than most muffins, but should be eaten completely cool, so they can be made ahead and stored in the refrigerator. Be careful not to put too much batter in the bottoms or there won't be enough for the tops. Chill the cream cheese mixture well to avoid spreading - better yet, scoop portions and freeze them for a bit, or roll the whole mixture into a log, freeze, and slice the portions.

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