Cream Cheese and Pumpkin Muffins
These are very easy and very good.
- 2 eggs; slightly beaten
- 1/2 cup canned pumpkin
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cup flour
- 3 ounces cream cheese, softened
- 1 tablespoon sugar
- 1 tablespoon milk
CREAM CHEESE FILLING
1Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
2Prepare cream cheese filling, mix cream cheese, sugar and milk until smooth.
3Mix eggs, pumpkin, milk and oil. Stir in remaining ingredients just until flour is moistened.
4Fill muffin cups 2/3 full. Divide cream cheese filling among muffins, placing about 1 teaspoon on top of each and then swirl with a knife.
5Bake 20 - 22 minutes or until golden brown. Immediately remove from pan.