Cream cheese filled pumpkin muffins
CREAM CHEESE FILLED PUMPKIN MUFFINS
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|1 can of libby's pumpkin|
|1 3/4 c||all purpose flour|
|1 1/4 tsp||baking soda|
|1/2 tsp||ground cinnamon|
|1/8 tsp||each ground allspice,cloves and nutmeg|
|1/3 c||veg oil|
|8 oz||pkg of softened cream cheese|
In large bowl ,combine flour,sugar,baking soda,salt & spices. In small bowl,whisk the pumpkin oil & egg; stir into the dry ingrdients just until moistened.
In mixer blend the cream cheese, sugar and egg until smooth
Fill 12 greased muffin cups 1/3 full, drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaing batter.
Bake at 350 for 20 to 25 min or until toothpick comes out clean. Cool in pan for 5 min before removing from pan to a wire rack.