Sunday, October 25, 2009
Pumpkin & Cream Cheese Muffins...
8 ounce(s) cream cheese
2 1/2 cup(s) sugar
2 1/2 cup(s) flour
1/4 cup(s) pecans, roughly chopped
3 tablespoon(s) butter, melted
2 1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) salt
2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1 1/4 cup(s) solid-packed pumpkin
1/3 cup(s) vegetable oil
1/2 teaspoon(s) vanilla extract
Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside. Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes. Cool on wire racks.