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| CREAM CHEESE AND PUMPKIN MUFFINS | |
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Cream Cheese Filling (below) 2 eggs, beaten 1/2 c. canned pumpkin 1/2 c. milk 1/4 c. vegetable oil 1 1/2 c. flour 1/3 c. sugar 3 tsp. baking powder 1 1/4 tsp. cinnamon 1/2 tsp. salt 1/4 tsp. nutmeg Heat oven to 400 degrees. Mix eggs, pumpkin, milk, and oil. Stir in remaining ingredients just until flour is moistened. Fill bottom greased or paper lined muffin cups. Divide cheese filling among muffins, placing about 1 teaspoon on top of each; swirl with knife. Bake 20 to 22 minutes or until light brown. Yields: 12 muffins. Filling: 3 ounce cream cheese (softened), 1 tablespoon sugar, and 1 tablespoon milk; mix until smooth. | |
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recipe reviews #50440
Kelly (United States) says:
I used whole wheat flour because that is what I had. I really liked the recipe. I would have added a layer of muffin mix and then added the cream cheese ball and then added more mix if I had thought about it. I prefer my filling to be in the muffin rather than swirled on top. I would also have liked a sweeter filling. Maybe something more like cream cheese icing. I also sprinkled brown sugar on the top. They turned out really delicious.
#79786
Mommy kt (Washington) says:
This is a great recipe! I used a mini muffin pan bite size heaven! Great for fall!
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