Recipe - Cream Cheese And Pumpkin Muffins

2 Eggs, slightly beaten
One half cup Canned pumpkin
One half cup Milk
One fourth cup Vegetable oil
1 One half cup Allpurpose flour
1/3 cup Sugar
3 teaspoon Baking powder
1 One fourth teaspoon Ground cinnamon
One half teaspoon Salt
One fourth teaspoon Ground nutmeg

CREAM CHEESE FILLING
3 ounce Cream cheese, softened
1 tablespoon Sugar
1 tablespoon Milk

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2
1/2x 1 One fourth inches, or line with paper baking cups. Prepare Cream Cheese
Filling; reserve. ( mix cream cheese, sugar and milk until smooth.) Mix
eggs,pumpkin, milk and oil. Stir in remaining ingredients just until flour
is moistened. Fill muffin cups 2/3 full. Divide Cream Cheese Filling among
muffins, placing about 1 teaspoon on top of each; swirl with knife. Bake 20
to 22 minutes or until golden brown. Immediately remove from pan.

Posted to MCRecipe Digest V1 #560 by DR0983@aol.com on Apr 10, 1997