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    Cream Cheese Pumpkin Muffins


    Source of Recipe


    by Marsha, from Test Kitchen Favorites 2004

    List of Ingredients




    Frosting Ingredients:
    1 package (8 ounces) cream cheese, softened
    1 egg
    1 tablespoon sugar

    MUFFIN:
    2-1/4 cups 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

    Recipe



    For the filling, in a small mixing 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.
    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.

    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.

    SERVINGS 24
    COOK 20 min. TOTAL 40 min.

 

 

 

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