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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
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These muffins can be frozen - just thaw at room temperature before serving. Ingredients:
1/2 cup canned pumpkin |
1/3 cup packed brown sugar |
1/2 cup milk |
1/4 cup vegetable oil |
2 eggs |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon clove |
1/2 cup chopped nuts, use your favorite |
1 (3 ounce) package cream cheese |
1 tablespoon sugar |
1 tablespoon milk |
Directions:
1. Heat oven to 400ยบ.
2. Grease bottoms only of 12 medium muffin cup pan or line with paper muffin cups (I lightly spray the paper cups with cooking spray).
3. Make cream cheese filling by mixing together all ingredients until smooth; set aside.
4. Mix pumpkin, brown sugar, milk, oil and eggs in a large bowl with a spoon.
5. Stir in remaining ingredients except nuts and stir just until flour in incorporated.
6. Stir in nuts.
7. Fill muffin cups 1/3 full.
8. Place 1 rounded teaspoon filling on batter in each cup.
9. Top each with remaining batter.
10. Bake 20 to 22 minutes or until golden brown.
11. Immediately remove from pan to a wire rack to cool.
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