Title: Cream Cheese and Pumpkin Muffins
Categories: Muffins
Yield: 12 Servings

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	ts	Baking powder
1 1/4	ts	Ground cinnamon
1/2	ts	Salt
1/4	ts	Ground nutmeg
		Cream cheese filling (below)
3	oz	Cream cheese, softened
1	tb	Sugar
1	tb	Milk

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.

By DR0983@aol.com on Apr 10, 1997

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