Cream Cheese and Pumpkin Muffins |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Sounds scrumptious. Warm and inviting on a cold winter day. Ingredients:
2 eggs, slightly beaten |
1/2 cup canned pumpkin |
1/2 cup milk |
1/4 cup vegetable oil |
1 1/2 cups flour |
1/3 cup sugar |
3 teaspoons baking powder |
1 1/4 teaspoons ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
3 ounces cream cheese, softened |
1 tablespoon sugar |
1 tablespoon milk |
Directions:
1. Heat oven to 400 degrees F.
2. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
3. Mix eggs, pumpkin, milk and oil.
4. Stir in remaining ingredients (except cream cheese filling) just until flour is moistened.
5. Fill muffin cups 2/3 full.
6. Cream Cheese Filling: Mix cream cheese, sugar and milk until smooth.
7. Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife.
8. Bake 20 to 22 minutes or until golden brown.
9. Immediately remove from pan.
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