Cream Cheese Filled Pumpkin Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I love the surprise in the center. Ingredients:
for filling |
1 (8 oz) pkg cream cheese, softened |
1 egg beaten |
1 tbsp sugar |
for topping |
2/3 cup coconut flates |
1/2 cup pecans, chopped |
3 tbsp sugar |
1/2 tsp cinnamon |
for batter |
2 1/4 cup flour |
2 cups sugar |
2 tsp baking powder |
1/4 tsp baking soda |
2 tsp cinnamon |
1/4 tsp salt |
2 eggs |
1 1/4 cup canned pumpkin |
1/4 cup oil |
1/2 tsp vanilla |
Directions:
1. Filling: in a small bowl, beat cream cheese, egg and sugar together; set aside.
2. Topping: In a bowl, stir ingredients for topping together, set aside.
3. Batter: In a bowl, combine flour, sugar, powder, soda, cinnamon and sal. Make a well in the center. In another bowl, stir eggs, pumpkin, oil and vanilla together and pour into the well. Stir until mixture is just moistened. Grease 24 regular muffin cup.
4. Fill 1/3 full with batter,, then drop one heaping tbsp of filling on top and add additional batter until 2/3 full. Sprinkle topping mixture on top. Bake 375 degrees for 20-25 minutes or until a toothpick insered in the center comes out clean.
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