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Cream cheese filled pumpkin muffins Recipe

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This recipe for Cream cheese filled pumpkin muffins, by , is from FOWLER HARRIS GLOVER Properties, Inc , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Adams
Added: Tuesday, February 13, 2007


2 1/4c. all purpose flour
1 tsp. baking soda
1-1 1/2 tsp. cinnamon
1/2 tsp. salt
2 eggs, lightly beaten
2 c. granulated sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp. vanilla

6 oz. cream cheese, softened
1 egg
1 tbsp. granulated sugar

1/2 c. pecans, crushed very fine
1/4 c. granulated sugar
1/2 tsp. cinnamon

Combine flour, baking soda, salt and cinnamon in bowl. Set aside.

In another bowl, mix eggs, sugar, pumpkin, oil and vanilla extract. Mix well. Mix in dry ingredients, stirring until moist. (The batter will be pretty thick...it is suppose to be.)

Filling: Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping: Combine all topping ingredients together.

Preheat oven to 350. Spoon batter into 24 muffin cups until 1/2 full. Spoon about 1 tbsp. filling on top. Spoon batter on top filling to about 3/4 full and spreading top batter to the edges. Sprinkle with topping. Bake for about 20-25 minutes or until wooden toothpick comes out clean. Transfer to wire rack immediately to cool.

Number Of Servings:
Number Of Servings:




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