Filling
1 (8 oz. package) cream cheese, softened
1 large egg
1 tablespoon all purpose flour
1 cup powdered sugar
Combine cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.
Cake
1 cup Libby's Pumpkin Puree*
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup sugar
1/2 cup + 2 tablespoons vegetable oil
Preheat the oven to 350 degrees and line small muffin pans with paper liners.
In a large bowl, combine the flour, cinnamon, nutmeg, cloves, salt and baking soda and blend well. Make a hole in the middle to allow enough space to combine the eggs, sugar, pumpkin puree and oil. With a hand mixer on medium-low speed mix until all ingredients are blended. Fill each muffin tin about 2/3 full (about a tablespoon or so) with batter and then add about a teaspoon or so of cheesecake filling on top.
Topping
1/4 cup sugar
2 1/2 tablespoons flour
3/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pieces
Combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Sprinkle each cake with with topping and bake at 350 degrees for about 12-14 minutes.
Topping
1/4 cup sugar
2 1/2 tablespoons flour
3/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pieces
Combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Sprinkle each cake with with topping and bake at 350 degrees for about 12-14 minutes.
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