Holiday Party Favorite

Everything you love about the holidays wrapped into one little muffin! This simple recipe creates super impressive eggnog cheesecake stuffed pumpkin muffins with a gingerbread cookie crust and it is finished off with a dunk in a bath of thick eggnog glaze. [Video] This recipe uses a box of Krusteaz pumpkin spice muffins as the base, which is so moist and flavorful and makes the recipes so simple. To take it to the next level, I whipped up a simple, creamy eggnog cheesecake filling that doubles as the glaze, and placed a gingersnap cookie on the bottom for a nice crunch.

Glazed Eggnog Cheesecake Pumpkin Muffins with Gingerbread Cookie Crust


Prep

Prep Time: 20 min Total Time: 40 min Servings: 12

Ingredients

Eggnog Cheesecake Filling/Glaze 1 (8 ounce) package cream cheese, softened 1 cup powdered sugar 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground clove (may substitute 1/2 teaspoon pumpkin pie spice) 1/4 cup + 1 tablespoon eggnog, divided 1/2 teaspoon vanilla extract 1/4 teaspoon rum flavoring extract, optional 12 gingersnap cookies Pumpkin Muffins 1 package Krusteaz Pumpkin Spice Muffin Mix 2/3 cup water 1/3 cup vegetable oil 1 large egg

Instructions

In a medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, spices, 1 tablespoon eggnog, vanilla and rum extract until creamy and well combined. Set aside about 1/4-1/3 cup in a small bowl for the glaze. Spoon the rest of the mixture into 12 small mounds (about 1 tablespoon each) on top of each gingersnap cookie and place in the freezer to firm up (at least 15 minutes, but preferably an hour or two). Prepare the glaze by stirring in ¼ cup eggnog, one tablespoon at a time, to the reserved filling mixture, until thin enough for pouring over muffins.

Preheat oven to 400°F. Spray a muffin pan with non-stick cooking spray. Stir together muffin mix, water, oil and egg just until moistened. Place each frozen filling topped cookie into each of the 12 muffin cups. Scoop the muffin batter on top; making sure all filling is completely covered. Bake 14-16 minutes or until tops of muffins spring back when lightly pressed. Let cool in pan for 5-10 minutes before removing to wire rack to cool completely. Dunk the top of each muffin into your bowl of glaze, stirring in more eggnog as needed if glaze gets too thick

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