Cream Cheese Pumpkin Muffins -- Quad-Cities Online Recipe Book
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Cream Cheese Pumpkin Muffins

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Ingredients

2-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon coriander
2 eggs, lightly beaten
2 cups sugar
1 cup pumpkin
1/2 cup oil
1/2 teaspoon vanilla
FILLING:
6 ounces cream cheese, softened
1 egg
1 tablespoon sugar
TOPPING:
3/4 cup coconut
1/2 cup pecans chopped
1/4 cup sugar
1/2 teaspoon cinnamon

Instructions

Combine flour, baking soda, cinnamon, salt and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil and vanilla. Mix well. Mix in dry ingredients, stirring until moist. For the filling, beat cream cheese until smooth. Add egg and sugar. Beat until well mixed. Combine all topping ingredients together. Spoon 1/2 batter into 24 greased muffin cups. (Cups should be filled 1/2 full). Spoon about 1 tablespoon of filling on top. Fill with remaining batter. Spread to edges. Sprinkle with topping. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Transfer to cooling rack to cool completely.

Jodie Williams
Eldridge, Iowa



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