From Gooseberry Patch Pumpkin Cookbooklet #15.
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
Topping:
1/4 c. sugar
1/4 t. cinnamon
3 T. all-purpose flour
2 T. butter
Combine one cup sugar and flour, along with cinnamon, baking soda, salt, 2 eggs, oil and pumpkin; mix and 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.
I know I linked to these before, but I wanted to have a copy of the recipe handy so I added it to ours. These are really good & I have some leftover pumpkin so I'll probably make some this week! :)
2 comments:
Hey girls! After Joey commented on my blog, I went poking around and found this one! What a great blogging idea! I'll have to browse for some recipes, but as Joey can tell you, after my most recent cooking incident I'm going to be playing it rather safe in the kitchen ;)
Love!
Lisa
Ha! Join us... send me your email addy & I'll add you as a contributor. :)
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