~Cookin' In The Kitchen Since 2003~

Wednesday, October 13, 2010

Pumpkin Cream Cheese Muffins

8 ounces cream cheese
3 eggs
2 1/2 cups sugar
2 1/2 cups flour
1/4 cup pecans, roughly chopped
3 tsp. butter, melted
2 1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 cup solid-packed pumpkin
1/3 cup vegetable oil
1/2 tsp. 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.
.
{Divide:}
evenly, 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.

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