member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    Pumpkin Cream Cheese Muffins


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: k368_CA
    Pumpkin muffins with a cream cheese filling. Makes 18
    muffins (18 servings).


    List of Ingredients




    1 (8 ounce) package cream cheese
    1 egg
    1 teaspoon vanilla extract
    3 tablespoons brown sugar

    4 1/2 tablespoons all-purpose flour
    5 tablespoons white sugar
    3/4 teaspoon ground cinnamon
    3 tablespoons butter
    3 tablespoons chopped pecans

    2 1/2 cups all-purpose flour
    2 cups white sugar
    2 teaspoons baking powder
    2 teaspoons ground cinnamon
    1/2 teaspoon salt
    2 eggs
    1 1/3 cups canned pumpkin
    1/3 cup olive oil
    2 teaspoons vanilla extract


    Recipe



    1 Preheat oven to 375 degrees F (190 degrees C). Grease
    and flour 18 muffin cups, or use paper liners.
    2 To make the filling: In a medium bowl, beat cream
    cheese until soft. Add egg, vanilla and brown sugar. Beat
    until smooth, then set aside.
    3 For the streusel topping: In a medium bowl, mix flour,
    sugar, cinnamon and pecans. Add butter and cut it in with a
    fork until crumbly. Set aside.
    4 For the muffin batter: In a large bowl, sift together
    flour, sugar, baking powder, cinnamon and salt. Make a well
    in the center of flour mixture and add eggs, pumpkin,
    olive oil and vanilla. Beat together until smooth.
    5 Place pumpkin mixture in muffin cups about 1/2 full.
    Then add one tablespoon of the cream cheese mixture right
    in the middle of the batter. Try to keep cream cheese
    from touching the paper cup. Sprinkle on the streusel topping.
    6 Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |