Thursday, September 25, 2008

Pumpkin Cream Muffins

It's our turn to bring snacks to our child birthing class tonight so I thought I'd make a fall treat! They are now one of Dan's favorite.



1-1/3 c. sugar, divided
1-1/4 c. all-purpose flour
2 t. cinnamon
1 t. baking soda
1/2 t. salt
3 eggs, divided
3/4 c. oil
1 c. canned pumpkin
8-oz. pkg. cream cheese, softened

Topping:
1/4 c. sugar
1/4 t. cinnamon
3 T. all-purpose flour
2 T. butter

Combine one cup sugar and flour, along with cinnamon, baking soda, salt, 2 eggs, oil and pumpkin; mix and set aside. In a separate bowl, blend together cream cheese, remaining sugar and remaining egg. Pour pumpkin mixture into greased muffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese filling in the center of each muffin. Sprinkle each with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Makes 1-1/2 dozen muffins.

This recipe comes from Gooseberry Patch Pumpkin Cookbooklet #15.

3 comments:

Anne said...

wish I were going to your class...

Erin said...

LauraSuz, I have these in the oven right now, and they smell SOOO good! I can't wait for Thanksgiving!! :P

Sophie said...

I like the idea of a rich and creamy pumpkin muffin! Almost reminds me of a cheesecake :). We would love to feature your recipe on the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you're interested. Thanks!