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Cream Cheese Pumpkin Muffins




Source of Recipe


Internet


List of Ingredients




MUFFINS:

2 1/2 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground coriander
1/2 tsp salt
2 eggs, lightly beaten
2 cups sugar
1 cup solid-pack pumpkin
1/2 cup vegetable oil
1/2 tsp vanilla extract

FILLING:

2 packages (3 oz each) cream cheese, softened
1 egg
1 tbs sugar

TOPPING:

3/4 cup flaked coconut
1/2 cup pecans, chopped
1/4 cup sugar
1/2 tsp 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.



Servings: Makes 24 muffins