Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Cream Cheese Filled Pumpkin Muffins




Source of Recipe


4 Seasons Recipes


List of Ingredients




2 1/4 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. coriander
2 eggs, lightly beaten
2 C. granulated sugar
1 C. pumpkin
1/2 C. vegetable oil
1/2 tsp. vanilla extract

Filling
6 oz. cream cheese, softened
1 egg
1 T. granulated sugar

Topping
3/4 C. coconut
1/2 C. pecans, chopped
1/4 C. granulated sugar
1/2 tsp. cinnamon


Recipe



Combine flour, baking soda, cinnamon, salt and coriander in a bowl. Set
aside. In another bowl, mix eggs, sugar, pumpkin, oil and vanilla
extract. Mix well. Mix in dry ingredients, stirring until moist.

Filling: Beat cream cheese until smooth. Add egg and sugar. Beat until
well mixed.

Topping: Combine all topping ingredients together.

Spoon 1/2 batter into 24 greased muffin cups (cups should be filled half
full). Spoon about 1 tablespoon of filling on top. Fill with remaining
batter. Spread to edges. Sprinkle with topping. Bake at 350 degrees for
20 to 25 minutes or until a wooden pick comes out clean. Transfer to rack
to cool completely.