Cream Cheese Pumpkin Muffins
Source of Recipe
BBR
Recipe Introduction
Posted by: Janra
List of Ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground coriander
1/2 teaspoon salt
2 eggs -- lightly beaten
2 cups sugar
1 cup pumpkin -- solid-pack
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
FILLING:
2 packages cream cheese -- softened (3 oz each)
1 egg
1 tablespoon sugar
TOPPING:
3/4 cup flaked coconut
1/2 cup pecans -- chopped
1/4 cup sugar
1/2 teaspoon ground cinnamon
Recipe
Preheat oven to 350 degrees. Prepare Muffins: Line 2 1/2 inch muffin pan
cups with paper liners or grease well. In large bowl, combine flour,
cinnamon, baking soda, coriander and salt; set aside. In small bowl,
combine eggs, sugar, pumpkin, oil and vanilla; mix well. Add liquid
ingredients to flour mixture, stirring just until dry ingredients are
moistened; set aside.
Prepare Filling: In small bowl, combine cream cheese, egg and sugar; mix
well. Spoon half the batter into prepared muffin cups, filling each half
full. Divide cream cheese mixture evenly over batter in each muffin cup.
Spoon remaining batter over cream cheese, carefully spreading to edges.
Prepare Topping: In small bowl, combine coconut, pecans, sugar and
cinnamon; sprinkle over muffins. Bake muffins 20 to 25 minutes, or until
wooden toothpick inserted in center comes out clean. Cool muffins in pan 3
to 4 minutes; remove from pan and cool completely on wire rack. Cooling
time, about 35 minutes; makes 24 muffins.
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