I told you we would be covering breakfast for awhile! Today I am sharing another muffin recipe. While it pairs that delightful duo of pumpkin and cream cheese, it isn’t as sweet as the traditional pumpkin desserts. The recipe came from my older sister. I hope you enjoy them!
Pumpkin and Cream Cheese Muffins
{Makes 24 muffins, so you might want to half}
8 ounces of cream cheese
3 eggs
1 1/2 cups sugar
2 1/2 cups flour
1/4 cup pecans, coarsely chopped (optional)
3 Tablespoons butter, melted
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cup solid packed pumpkin
1/3 cup vegetable oil
1/2 teaspoon vanilla
Heat oven to 375 degrees. Mix cream cheese, 1 egg, and 3 Tablespoons sugar; set aside. Toss 5 Tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon in a large bowl. Set aside. Combine remaining sugar, flour, salt, baking soda, baking powder, and cinnamon in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour pumpkin mixture into the center and stir with a fork until just moistened. Evenly divide half of the batter into muffin tins. Place 2 teaspoons of cream cheese filling on top and fill with the remaining batter. Sprinkle with pecan mixture. Bake 20-25 minutes or until tester comes out clean.
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