CREAM CHEESE AND PUMPKIN MUFFINS

CREAM CHEESE AND PUMPKIN MUFFINS
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Makes 24
  • CourseBrunches & Bread
Servings
4 people
Servings
4 people
CREAM CHEESE AND PUMPKIN MUFFINS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Makes 24
  • CourseBrunches & Bread
Servings
4 people
Servings
4 people
Ingredients
  • Batter
  • cup flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • tsp. cinnamon
  • ½ tsp. coriander
  • 2 eggs lightly beaten
  • 2 cups sugar
  • 1 cup solid pack pumpkin
  • ½ cup vegetable oil
  • ½ tsp. vanilla
  • Filling:
  • 6 oz. cream cheese
  • 1 egg
  • 1 tblsp. sugar
  • Topping
  • ¾ cup flaked coconut optional
  • ½ cup pecans chopped
  • ¼ cup sugar
  • ½ tsp. cinnamon
Instructions
  1. For batter – in a large bowl, combine flour, baking soda, salt, cinnamon, and coriander; set aside. In a small bowl, combine eggs, sugar, pumpkin, oil, and vanilla. Mix well. Add liquid ingredients to dry ingredients; stir just until moistened.
  2. For filling – In small bowl, combine cream cheese, egg, and sugar. Mix well.
  3. For topping – in small bowl, combine coconut, pecans, sugar, and cinnamon.
  4. To assemble – spoon ½ of batter into 24 greased or paper lined muffin cups, filling ½ full. Spoon cream cheese mixture evenly over partially filled muffin cups. Spoon remaining batter over cream cheese, carefully spreading to edges. Sprinkle topping over muffins. Bake in preheated 350 degree oven for 20-25 minutes, or until toothpick comes out clean. Cool in pans 3-4 minutes. Remove from pan, cool on wire rack.
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