Cream Cheese And Pumpkin Muffins
Serving Size : 4
Ingredients for prepare Cream Cheese And Pumpkin Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | | eggs - slightly beaten |
| 1/2 | cup | canned pumpkin |
| 1/2 | cup | milk |
| 1/4 | cup | vegetable oil |
| 1 1/2 | cups | all-purpose flour |
| 1/3 | cup | sugar |
| 3 | teaspoons | baking powder |
| 1 1/4 | teaspoons | ground cinnamon |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | ground nutmeg |
CREAM CHEESE FILLING:
cream cheese and pumpkin muffins |
| 3 | ounces | cream cheese |
| 1 | tablespoon | sugar |
| 1 | tablespoon | milk |
recipe Cream Cheese And Pumpkin Muffins
Preheat oven to 400 degrees. Grease bottom of 12 muffin tins or
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line with paper cups. Combine ingredients for filling, mixing until smooth. Set aside. Mix eggs, pumpkin,
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milk and oil. Stir in remaining ingredients until flour is moistened. Fill muffin cups 2/3 full.
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Divide cream cheese filling among muffins, about 1 teaspoon for each. Place filling
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20-22 minutes.
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