Recipe For Cooking Cream Cheese Filled Pumpkin Muffins

Toaster Oven Muffins :: Sweet Muffins

Cream Cheese Filled Pumpkin Muffins

2 1/4 C. flour
1 tea. baking soda
1/2 tea. cinnamon
1/2 tea. salt
1/2 tea. coriander
2 eggs, lightly beaten
2 C. sugar
1 C. pumpkin
1/2 C. canola oil
1/2 tea. vanilla extract or flavoring

Filling
6 oz. cream cheese, softened
1 egg
1 Tbsp. sugar

Topping
3/4 C. coconut
1/2 C. pecans, chopped
1/4 C. sugar
1/2 tea. cinnamon

Combine flour, baking soda, cinnamon, salt and coriander in a bowl. Set aside.

In another bowl, mix eggs, sugar, pumpkin, oil and vanilla extract or flavoring. Mix well. Mix in dry ingredients, stirring until moist.

Filling: Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping: Combine all topping ingredients together.

Spoon 1/2 batter into 24 prepared muffin C. (C. should be filled half full). Spoon about 1 Tbsp. of filling on top. Fill with remaining batter. Spread to edges. Sprinkle with topping. Bake at 350 degrees F for 20 to 25 min. or until a wooden pick comes out clean. Transfer to rack to cool completely.