Prep 0 mins
Cook 25 mins
This recipe is a specialty of Second Creek Farm Bed and Breakfast in Owensville, Mo., along the Missouri Wine Trail, via Country Living magazine. This recipe makes about 24 muffins.
- 8 ounces cream cheese
- 3 eggs
- 2 1⁄2 cups sugar
- 2 1⁄2 cups flour
- 1⁄4 cup pecans, roughly 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 canned solid-pack pumpkin
- 1⁄3 cup vegetable oil
- 1⁄2 teaspoon vanilla extract
- Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
- Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.
- Mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.
- Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.
- Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.
- Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.
- Divide the batter into two halves. Evenly divide one half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining half of batter.
- Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean, 20 to 25 minutes. Cool on wire racks.
- These are great warm!
Friends of the DH droped in to discuss a new project at The 50's Club just before these were ready to come out of the oven. Four geriatric gents wiped them out in under 30 mins! I got one though :D so I can honestly say that this is one terrific muffin. I made 12 and now wish I had made the full recipe (don't skimp here, 24 won't last long at all). They aren't difficult but they do take a bit longer than most muffins, fear not because they are so worth it. The cream cheese filling is spectacular with the pumpkin muffin.
Although these were made specifically for my other half to take to one of his weekly meetings, we did manage to keep four of them here at home to enjoy ~ I only wish I'd kept more, but then I do have the recipe! A real joy for me to prepare these great tasting muffins, & they're certainly on my schedule to make again before the month is over! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
These were so very yummy! They are a little more effort than your average muffin, but they aren't your average muffin so they are worth it! They were not difficult to assemble, followed the recipe exactly and the result was a beautiful, tasty treat. Thanks so much for posting. I am glad I chose your recipe as one of my three choices in Pick A Chef 2009! :)