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Pumpkin and Cream Cheese Muffins




Source of Recipe


country living






List of Ingredients



• 8 oz cream cheese, softened
  
• 3 eggs
  
• 2 1/2 cups sugar
  
• 2 1/2 cups flour
  
• 1/4 cup pecans, roughly chopped
  
• 3 T butter, melted
  
• 2 1/2 tsps cinnamon
  
• 1/2 tsp salt
  
• 2 tsps baking powder
  
• 1/4 tsp baking soda
  
• 1 1/4 cups solid packed pumpkin
  
• 1/3 cup vegetable oil
  
• 1/2 tsp vanilla
  






Instructions



1. Preheat oven to 375 degrees. Lightly coat two 12-cup standard muffin tins with oil and set aside.
   
2. Mix the cream cheese, 1 egg, and 3 T sugar in a small bowl and set aside.
   
3. Toss 5 T sugar, 1/2 cup flour, pecans, butter, and 1/2 tsp cinnamon together in a medium bowl and set aside.
   
4. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.
   
5. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.
   
6. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden, 20 to 25 minutes. Cool on wire racks.
   






Final Comments


Yields: 24 muffins