Pumpkin and Cream Cheese Muffins

Name: Pumpkin and Cream Cheese Muffins
Prep time: 25 min
Total time: 50 min
Yield: 24 serving(s)
Ingredients: 8 oz. cream cheese; 3 eggs; 2 1/2 c. sugar; 2 1/2 c. flour; 1/4 c. pecans; 3 tbsp. butter, melted; 2 1/2 tsp. cinnamon; 1/2 tsp. salt; 2 tsp. baking powder; 1/4 tsp. baking soda; 1 1/4 c. solid-packed pumpkin; 1/3 c. vegetable oil; 1/2 tsp. vanilla extract

By Cheryl SlocumPublished: Oct 10, 2016

Jump to recipe

Jonelle Weaver

Yields:

24 serving(s)

Prep Time:

25 mins

Total Time:

50 mins

Cal/Serv:

202

This recipe is a specialty of Second Creek Farm Bed and Breakfast in Owensville, Mo., along the Missouri Wine Trail.

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Ingredients

8 oz. cream cheese
3 eggs
2 1/2 cups sugar
2 1/2 cups flour
1/4 cup pecans
3 Tbsp. butter, melted
2 1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 cups solid-packed pumpkin
1/3 cup vegetable oil
1/2 tsp. vanilla extract

Directions

1. Step 1Heat oven to 375°F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
2. Step 2Mix 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.
3. Step 3Lightly 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.
4. Step 4Evenly divide 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.