Cindy's Pumpkin and Cream Cheese Muffins

SHOPPING LIST:

• 8 ounces cream cheese
• 3 eggs
• 2 1/2 cups sugar
• 2 1/2 cups flour
• 1/4 cup pecans, chopped
• 3 tablespoons butter, melted
• 2 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 cups solid-packed pumpkin
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract

DIRECTIONS:

Preheat over to 375 degrees. Lightly coat two 12 cup-standard muffin tins with oil and set aside. (or use cooking spray)

1ST BOWL: Mix

• 8 oz. cream cheese
• 1 egg
• 3 tablespoons sugar

Set aside

2ND BOWL: Toss ingredients together

• 5 tablespoons sugar
• 1/2 cup flour
• 1/4 cup finely chopped pecans
• 3 tablespoons melted butter
• 1/2 teaspoon cinnamon

Set aside

3RD BOWL: Lightly mix

• 2 eggs
• 1 1/4 cups pumpkin
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract

Set aside

4TH BOWL: Combine in large bowl

• Remaining 2 cups flour
• Remaining 2 cups sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• Remaining 2 teaspoons cinnamon

1. Make a well in the center of the flour mixture.

2. Pour the pumpkin mixture into the well and mix until just thoroughly moistened.

3. Evenly divide half of the batter among the muffin cups. (I use 1 scoop of a small cookie/icecream scoop in each cup)

4. Place two teaspoonfuls of cream cheese filling in the center of each cup.

5. Top off cups equally with the remaining batter. (I use 1 scoop of a small cookie/iccream scoop in each up)

6. Sprinkle pecan mixture over the top of each muffin.

7. Bake until golden and the tester inserted in the muffin center comes out clean; approximately 20 to 25 minutes.

8. Cool on wire racks.