Friday, November 4, 2011
Pumpkin Creme Muffins
My friend and co-worker Glenda, shared this recipe with me recently and it has become a favorite of the masses! I whipped up a batch of the DELICIOUSLY moist muffins that are a cross between pumpkin bread and pumpkin cheesecake -- very moist and perfectly sweet.
You gotta try them-- I get rave reviews everytime I make them.
So, here's what you need:
1 cup sugar
1/2 cup chopped pecans (or walnuts)
1 1/4 cups flour
2 tsp. cinnamon
1 cup canned pumpkin
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) pkg. creme cheese
1/4 cup sugar
1/4 tsp. cinnamon
3 T/ flour
2 T. butter
Mix together batter ingredients; set aside.
Blend filling ingredients till smooth;set aside.
Combine streusel ingredients; set aside.
Pour pumpkin batter into greased or lined muffin tins. Fill 2/3 full. Spoon heaping tsp. cream mixture in center. Sprinkle with 1 tsp. streusel topping.
Bake at 350 degrees for about 18 min. Makes 18 muffins.