Cream cheese and pumpkin muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs, slightly beaten | |
| ½ | cup | Canned pumpkin |
| ½ | cup | Milk |
| ¼ | cup | Vegetable oil |
| 1½ | cup | All-purpose flour |
| ⅓ | cup | Sugar |
| 3 | teaspoons | Baking powder |
| 1¼ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| 3 | ounces | Cream cheese, softened |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Milk |
Directions
CREAM CHEESE FILLING
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2x 1¼ inches, or line with paper baking cups. Prepare Cream Cheese Filling; reserve. ( mix cream cheese, sugar and milk until smooth.) Mix eggs,pumpkin, milk and oil. Stir in remaining ingredients just until flour is moistened. Fill muffin cups ⅔ full. Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife. Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.
Posted to MC-Recipe Digest V1 #560 by DR0983@... on Apr 10, 1997