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Pumpkin and Cream Cheese Muffins Recipe

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This recipe for Pumpkin and Cream Cheese Muffins, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Country Living
Added: Tuesday, October 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces cream cheese
3 eggs
2 cups sugar
2 cups flour
cup pecans, roughly chopped
3 tablespoons butter, melted
2 teaspoons cinnamon
teaspoon salt
2 teaspoons baking powder
teaspoon baking soda
1 cups solid-packed pumpkin
1/3 cup vegetable oil
teaspoon vanilla extract

Directions:
Directions:
Heat oven to 375 F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside. Toss 5 tablespoons sugar, cup flour, pecans, butter, and teaspoon cinnamon together in a medium bowl and set aside. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes. Cool on wire racks.

Number Of Servings:
Number Of Servings:
24

 

 

 

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