Tuesday, October 9, 2007

Pumpkin Cream Muffins



This delicious recipe comes from the Gooseberry Patch Pumpkin Cookbooklet #15. I made it for the first time today, and even though I didn't have quite enough cream cheese and I forced all of mine into 12 muffins instead of the 18 it was supposed to make, they still turned out super yummy!

Pumpkin Cream Muffins

1-1/3 c. sugar, divided
1-1/4 c. all-purpose flour
2 t. cinnamon
1 t. baking soda
1/2 t. salt
3 eggs, divided
3/4 c. oil
1 c. canned pumpkin
8-oz. pkg. cream cheese, softened (I used about 5 oz. of fat-free cream cheese)

Topping:
1/4 c. sugar
1/4 t. cinnamon
3 T. all-purpose flour
2 T. butter

Combine one cup sugar, flour, cinnamon, baking soda, salt, 2 eggs, oil and pumpkin; set aside. In a separate bowl, blend together cream cheese, remaining sugar and remaining egg. Pour pumpkin mixture into greased muffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese filling in the center of each muffin. Sprinkle each with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Makes 1-1/2 dozen muffins.
Robin

1 comment:

Melissa said...

Mmmmm, those look SOOOO good!

I just got a new Gooseberry Patch catalog in the mail yesterday (after hearing Celeste mention their products, and checking out their website, I just HAD to have a catalog!) and I really, really want to order some of their cookbooks! :)

I can't wait to try these muffins. Thanks so much for sharing!