"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cream Cheese Pumpkin Muffins Recipe

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This recipe for Cream Cheese Pumpkin Muffins, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Wiser
Added: Monday, September 28, 2009


2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp coriander
2 eggs lightly beaten
2 cups sugar
1 cup pumpkin
1/2 cup oil
1/2 tsp vanilla extract
6 oz cream cheese, softened
1 egg
1 tbsp granulated sugar
3/4 cup flaked coconut
1/2 cup pecans, chopped
1/4 cup granulated sugar
1/2 tsp cinnamon

In a large bowl combine flour, baking soda, salt, spices; set aside. In small bowl combine eggs, sugar, pumpkin, oil and vanilla; mix well. Add liquid ingredients to dry ingredients; stir just until moistened. Set aside. For filling combine cream cheese, egg, sugar in separate bowl and mix well. For topping combine coconut,
pecans, 1/4 c. sugar and 1/2 tsp. cinnamon in separate bowl and mix well. To assemble spoon 1/2 of the better in 24 paper-lined muffin tins filling 1/2 full. Spoon cream cheese mixture over that. Top with topping mixture and bake at 350 oven for 20-25 minutes.

Number Of Servings:
Number Of Servings:
24 muffins




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