Cream Cheese Pumpkin Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. Wendy Stenman Ingredients:
1 package (8 ounces) cream cheese, softened |
1 egg |
1 tablespoon sugar |
muffin: |
2-1/4 cups king arthur unbleached all-purpose flour |
3 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs, lightly beaten |
2 cups sugar |
1 cup canned pumpkin |
1/2 cup canola oil |
24 pecan halves, optional |
Directions:
1. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
2. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
3. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
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