Pumpkin Cream Cheese Muffins - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Pumpkin Cream Cheese Muffins (/showthread.php?tid=129072)

Pumpkin Cream Cheese Muffins - esgunn - 11-14-2011 Here is the recipe Jean requested. It is actually for Pumpkin swirl bread, but I wanted to make muffins. That is why I ended up with different looking muffins. I wasn't sure how many it would make. I had enough to top 13, then ran out of batter. So on the last three I just put a layer of pumpkin on the bottom and the cream chese on top. This one was the kids favorite! Almost like a pumpking cheese cake muffin. I still had a little of the topping left over so I put a dolop on the top layer of pumpkin on some of the muffins. * Exported from MasterCook * Pumpkin Swirl Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- room temp 1/4 cup sugar 1 egg -- beaten 1 3/4 cups flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup canned pumpkin 1/2 cup butter -- melted 1 egg -- beaten 1/3 cup water Combine Cream Cheese, sugar and egg until blended, set aside. Combine dry ingredients, set aside. Combine last 4 ingredients. Add dry mixture and blend until moist. Reserve 2 cups of the pumpkin mixture. Pour the remining pumpkin mixture into a greased and floured loaf pan. Pour cream cheese mixture ontop of pumpkin mixture. TOp with the reserved pumpkin mixture. Cut through the batter with a knife to achieve swirl effect. Bake at 350 degrees for 1 hour 10 minutes or until golden brown and cooked through. Cool in pan 5 minutes, then remove to cooling rack. Variation: Muffins. Spray muffin tins. Fill about 1/3 ro 1/2 full with pumpkin. Put a spoon full of cream cheese mixutre on top, top with pumpkin filling muffin tins about 3/4 full. If there is leftover filling, top with one more small dollop of cream cheese. Bake at 375 for 20 minutes. Yield: "1 loaf" or about 12 to 16 muffins - - - - - - - - - - - - - - - - - - - Re: Pumpkin Cream Cheese Muffins - cjs - 11-14-2011 Oh my, between this and the pie filled cookie candy thang, we're in big trouble. Thanks Erin Re: Pumpkin Cream Cheese Muffins - esgunn - 11-14-2011 Nicky did declare them "The best muffins I have ever had!" What a sweet, and very smart boy he is. Re: Pumpkin Cream Cheese Muffins - DFen911 - 11-14-2011 He's got good taste Re: Pumpkin Cream Cheese Muffins - Gourmet_Mom - 11-15-2011 Sure looks good to me!