Muffin- Cream Cheese-Pumpkin Muffins
List of Ingredients
These spiced muffins with coconut topping and cream cheese centers are first-rate for brunch.
1 8-ounce package cream cheese, softened
1 beaten egg
2 tablespoons sugar
2/3 cup flaked coconut
1/2 cup chopped walnuts or pecans
3 tablespoons sugar
1/2 teaspoon ground cinnamon
2-1/4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 beaten eggs
1-1/4 cups canned pumpkin
1/4 cup cooking oil
1/2 teaspoon vanilla
Recipe
1. Grease twenty-four 2-1/2-inch regular-size muffin pans or twelve 3-1/2-inch jumbo-size muffin pans, or line with paper bake cups. Set pans aside.
2. For filling, in a small bowl, beat together cream cheese, the 1 egg and the 2 tablespoons sugar; set aside.
3. For topping, in a small bowl, stir together the coconut, nuts, the 3 tablespoons sugar and the 1/2 teaspoon cinnamon; set the topping aside.
4. In a large mixing bowl, combine the flour, the 2 cups sugar, the baking powder, the 2 teaspoons cinnamon, the salt and baking soda. Make a well in center.
5. In a medium bowl, stir together the 2 eggs, the pumpkin, oil and vanilla. Add to dry ingredients. Stir until mixture is just moistened..
6. Fill the muffin pans about 1/3 full with the pumpkin batter. Drop a heaping teaspoon of the filling on top of batter in the regular-size muffin pans or a heaping tablespoon of the filling on batter in jumbo-size pans. Top with the remaining batter, filling the pans about two-thirds full. Sprinkle with the topping.
7. Bake the regular-size muffins in a 375 degree F. oven for 20 to 25 minutes; bake the jumbo-size muffins in a 350 degree F. oven for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool for a few minutes on wire racks and serve warm. Makes 24 regular-size or 12 jumbo-size muffins.
From Midwest Living
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