"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Cream Cheese Muffins Recipe

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This recipe for Pumpkin Cream Cheese Muffins, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Little
Added: Friday, March 14, 2008


3 c. all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
4 tsp. pumpkin pie spice
1 pinch cardamom (optional)
1 tsp. salt
1 tsp. baking soda
4 eggs
2 c. sugar
1 1/4 c. vegetable oil
8 oz. cream cheese
chopped pumpkin seeds, walnuts or pecans (optional)

1. Preheat oven to 350F.
2. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3. Put it in the freezer while you mix and fill the pans, up to an hour.
4. Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 tsp. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
5. Mix all ingredients together (except cream cheese and nuts).
6. Fill muffin tins (greased or paper cups) half full.
7. Put cream cheese disc in the middle, pressing down.
8. Sprinkle with 1 tsp. chopped nuts.
9. Bake at 350F for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
10. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.




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