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

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