Saturday, April 11, 2009

Pumpkin Cream Cheese Muffins

So after I found out that I failed miserably at the whole appyling for scholarships thing I was really upset and so I cam home from school weeping went into my room and found ontop of my computer a Jumbo Muffins Pan!!! With recipes on it,jumbo cup cake papers and a note from my father,saying he hopes they make my day a little better!So my sister requested Pumpkin Cream Cheese Muffins so thats what I made,so there jumbo but if you don't have jumbo pans it's ok because the time I have with the recipe is for regular sized ones.

CREAM CHEESE PUMPKIN MUFFINS

2 1/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
2 eggs, lightly beaten
2 c. granulated sugar
1 c. Libby's solid pack pumpkin
1/2 c. vegetable oil
1/2 tsp. vanilla extract

In large bowl, combine flour, baking soda, salt, cinnamon and coriander; set aside. In small bowl, combine eggs, sugar, pumpkin, oil, and vanilla; mix well. Add liquid ingredients to dry ingredients; stir just until moistened.

FILLING
6 oz. cream cheese, softened
1 egg1 tbsp. granulated sugar

In small bowl, combine cream cheese, egg and sugar; mix well.

TOPPING
3/4 c. flaked coconut
1/2 c. pecans, chopped
1/4 c. granulated sugar
1/2 tsp. ground cinnamon

In small bowl, combine coconut, pecans, sugar, and cinnamon.
To assemble: Spoon 1/2 of batter into 24 greased or paper-lined muffin cups, filling 1/2 full. Spoon cream cheese mixture evenly over partially filled muffin cups. Spoon remaining batter over cream cheese, carefully spreading to edges. Sprinkle pecan topping over muffins. Bake in preheated 350 degree oven for 20 to 25 minutes, or until toothpick comes out clean. Cool in pan 3 to 4 minutes. Remove from pan; cool on wire rack.

These are the most amazing muffins ever!The top is the best part!
Pumpkin Bread on Foodista

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