"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cream Cheese Pumpkin Muffins Recipe

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

Diane Wilson
Added: Tuesday, June 19, 2007


2 1/2 c. flour
1 1/2 tsp. cinn.
1 tsp. baking soda
1/2 tsp. salt
2 eggs beaten
2 c. sugar
1 c. pumpkin
1/2 c. veg oil
1/2 tsp. vanilla

2 pkgs. (3 oz ea.) cream cheese
1 egg
1 tbsp. sugar

Topping3/4 c. flaked coconut (opt)
1/2 c. pecans (chopped)
1/4 c. sugar
1/2 tsp. cinn.

Preheat oven to 350. In large bowl combine flour, cinnamon, baking soda, and salt. In small bowl combine eggs, sugar, pumpkin, oil, and vanilla; mix well. Add liquid ingredients to flour mixture, stirring just until dry ingredients are moistened; set aside. Prepare filling: in small bowl, combine cream cheese, egg, and sugar; mix well. Spoon half batter into muffin cups, filling each halfway. Spoon in cream cheese mix. Spoon in remaining batter over cream cheese. Prepare topping: in sm. bowl, combine pecans, sugar and cinn. Sprinkle over muffins. Bake 20-25 min. Cool 3-4 and remove from pan.

Number Of Servings:
Number Of Servings:




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