Ichabod Cranes Pumpkin And Cream Cheese Muffins
Serving Size : 4
Ingredients for prepare Ichabod Cranes Pumpkin And Cream Cheese Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
Cream cheese fillingbelow
ichabod cranes pumpkin and cream cheese muffins |
| 1 1/2 | cups | flour |
| 1/3 | cup | sugar |
| 3 | teaspoons | baking powder |
| 1 1/4 | teaspoons | cinnamon |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | nutmeg |
| 2 | | eggs - slightly beaten |
| 1/2 | cup | canned pumpkin |
| 1/2 | cup | milk |
| 1/4 | cup | vegetable oil |
recipe Ichabod Cranes Pumpkin And Cream Cheese Muffins
Oven at 400 degrees. Grease the bottoms only of 12 muffin
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cups, or line with paper liners. Mix eggs, pumpkin, milk and oil. Stir
Ichabod Cranes Pumpkin And Cream Cheese Muffins
in the dry ingredients just until flour is moistened. Fill muffin cups about 2/3 full. Prepare cream cheese filling:
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mix 1 (3 oz.) package cream cheese, softened, with 1 tablespoon milk
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and 1 tablespoon sugar until smooth. Place about 1 teaspoon of this mixture on top of each
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muffin; swirl with a knife. Bake 20 to 22 minutes until golden
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brown. Remove muffins immediately from pans. 12 muffins.
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