CREAM CHEESE FILLED PUMPKIN MUFFINS
Here is a knock out recipe for a moist filled muffin with a dazzling topping. It is moist and just excellent to have for breakfast or a super snack. It may appear to be involved, but not really. You will be happy you made these little gems! Enjoy!!
Provided by michEgan
Categories Quick Breads
Time 40m
Yield 8-10 muffins
Number Of Ingredients 17
Steps:
- O.K. lets make a great muffin!
- Preheat oven 375°F.
- In a small bowl add cream cheese, egg and 2 Tablespoon sugar. Beat till smooth, set aside.
- For Muffins:.
- Mix the sugar, flour, baking powder, soda. cinnamon, salt. Add the pumpkin and the eggs, oil and vanilla. Beat till smooth.
- With paper muffin cups, fill 1/2 to 2/3 way full with the batter. Now take the cream cheese filling and with a large teaspoon full carefully place on top of the batter, be careful not to let cream cheese filling touch the sides of the Paper cups.
- Divide up the cream cheese filling into all the cups you have filled with the pumpkin batter. It will vary for everyone. I get 10 muffins, some get 8.
- Now top with the topping.
- Combine the 4 tablespoons of flour, sugar, cinnamon, and 2 tablespoon Butter. Cut in the butter mix till all is evenly mixed. Sprinkle the topping on the top of the batter.
- Bake about 20 - 25 minutes or till done.
Nutrition Facts : Calories 587.9, Fat 21.5, SaturatedFat 8.8, Cholesterol 106.1, Sodium 412.3, Carbohydrate 92.7, Fiber 1.6, Sugar 60.7, Protein 7.8
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