Cream Cheese Pumpkin Muffins Recipe

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I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. —Wendy Stenman

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Cream Cheese Pumpkin Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 24 Servings

20 20 40

Ingredients

1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon sugar
MUFFIN:
2-1/4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
24 pecan halves, optional

Directions

For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 207 calories, 10 g fat (3 g saturated fat), 37 mg cholesterol, 138 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cream Cheese Pumpkin Muffins in Test Kitchen Favorites 2004 , p37

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas