Cream Cheese And Pumpkin Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Muffins | 12 | Servings | |
INGREDIENTS
| 2 | Eggs, slightly beaten | |
| 1/2 | c | Canned pumpkin |
| 1/2 | c | Milk |
| 1/4 | c | Vegetable oil |
| 1 1/2 | c | All-purpose flour |
| 1/3 | c | Sugar |
| 3 | t | Baking powder |
| 1 1/4 | t | Ground cinnamon |
| 1/2 | t | Salt |
| 1/4 | t | Ground nutmeg |
| 3 | oz | Cream cheese, softened |
| 1 | T | Sugar |
| 1 | T | Milk |
INSTRUCTIONS
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2x 1 1/4 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 MC-Recipe Digest V1 #560 by DR0983@aol.com on Apr 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 39.7mg
Sodium: 283.8mg
Potassium: 76.8mg
Carbohydrates: 20.8g
Fiber: <1g
Sugar: 7.8g
Protein: 3.6g