CREAM CHEESE PUMPKIN MUFFINS

Cream Cheese Pumpkin Muffins image

I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. -Wendy Stenman

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1 package (8 ounces) cream cheese, softened
1 large egg
1 tablespoon sugar
MUFFIN:
2-1/4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
24 pecan halves, optional

Steps:

For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened., Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired., Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 207 calories, Fat 10g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.