Ingredients

The following ingredients have 24 Servings
  • 1 package (8 ounces) cream cheese, softened
  • 1 large egg
  • 1 tablespoon sugar
  • MUFFIN:
  • 2-1/4 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 24 pecan halves, optional

Instruction

  • For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened., Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired., Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.