Cream Cheese Filled Pumpkin Muffins
From crossfire 16 years ago
- 25 minutes to make
- Serves 12
I love the surprise in the center.
Ingredients
- For Filling: shopping list
- 1 (8 oz) pkg cream cheese, softened shopping list
- 1 egg beaten shopping list
- 1 tbsp sugar shopping list
- For Topping: shopping list
- 2/3 cup coconut flates shopping list
- 1/2 cup pecans, chopped shopping list
- 3 tbsp sugar shopping list
- 1/2 tsp cinnamon shopping list
- For Batter: shopping list
- 2 1/4 cup flour shopping list
- 2 cups sugar shopping list
- 2 tsp baking powder shopping list
- 1/4 tsp baking soda shopping list
- 2 tsp cinnamon shopping list
- 1/4 tsp salt shopping list
- 2 eggs shopping list
- 1 1/4 cup canned pumpkin shopping list
- 1/4 cup oil shopping list
- 1/2 tsp vanilla shopping list
How to make it
- Filling: in a small bowl, beat cream cheese, egg and sugar together; set aside.
- Topping: In a bowl, stir ingredients for topping together, set aside.
- 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.
- 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.
mix the topping
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mix the filling
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pour pumpkin in the well
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batter will be very thick
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stages-filling, batter, topping
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finished product
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The Rating
Reviewed by 2 people-
This has everything I like in it, how can you miss, great post. Love this.
henrie
in Savannah loved it
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Reminds me of the pumpkin roll I make only easier. I can't wait to try it. Thanks for posting.
countrygal0427
in Anna loved it
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