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Cream Cheese Pumpkin Muffins
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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
For the filling, in a small mixing 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
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |