Seriously, that's what the recipe says. "Note: These will change your life." Of course I had to find out for myself if it was true. It is. They're everything that's warm and delicious about fall all wrapped up in one beautiful muffin.
On a side note, I found this recipe in a book called Peacocks On My Porch, which is the collaboration of a group of "cycling widows" who hang out and cook while their husbands are out on their bikes. My mother-in-law gave me the book for Christmas one year, and there are still a few left for sale--check out ordering info here. You can find great recipes from one of the main contributors, Megan Bradley, on her blog: Confessions of A Bake-A-Holic. It is fabulous!
Cream Cheese Filled Pumpkin Muffins Recipe
Muffins
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cinnamon
2 eggs
2 c. sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp vanilla
Combine flour, baking soda, cinnamon, salt, and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.
Filling
6 oz. cream cheese
1 egg
1 Tbsp. sugar
Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.
Topping
3/4 c. coconut
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon
Combine all topping ingredients together. Spoon batter into 12 muffin cups (about half full). Spoon about 1 tablespoon of filling on top. Fill muffin cups with remaining batter (it will come up to the top). Spread batter to edges of cups. Sprinkle generously with topping.
Bake at 350° for 20-25 minutes or until a wooden toothpick comes out clean. Yields 12 muffins.
Note: These will change your life.
These turned out so pretty that I wrapped them up on a cake platter for a friend's birthday. Is anyone else having a birthday soon? I need another reason to make these!
We've got more fall recipes coming up in the next few days (including my famous Thanksgiving Yums). You will want to come back for those. Let the feasting begin.
On a side note, I found this recipe in a book called Peacocks On My Porch, which is the collaboration of a group of "cycling widows" who hang out and cook while their husbands are out on their bikes. My mother-in-law gave me the book for Christmas one year, and there are still a few left for sale--check out ordering info here. You can find great recipes from one of the main contributors, Megan Bradley, on her blog: Confessions of A Bake-A-Holic. It is fabulous!
Cream Cheese Filled Pumpkin Muffins Recipe
Muffins
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cinnamon
2 eggs
2 c. sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp vanilla
Combine flour, baking soda, cinnamon, salt, and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.
Filling
6 oz. cream cheese
1 egg
1 Tbsp. sugar
Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.
Topping
3/4 c. coconut
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon
Combine all topping ingredients together. Spoon batter into 12 muffin cups (about half full). Spoon about 1 tablespoon of filling on top. Fill muffin cups with remaining batter (it will come up to the top). Spread batter to edges of cups. Sprinkle generously with topping.
Bake at 350° for 20-25 minutes or until a wooden toothpick comes out clean. Yields 12 muffins.
Note: These will change your life.
These turned out so pretty that I wrapped them up on a cake platter for a friend's birthday. Is anyone else having a birthday soon? I need another reason to make these!
We've got more fall recipes coming up in the next few days (including my famous Thanksgiving Yums). You will want to come back for those. Let the feasting begin.