Recipe: Cream Cheese Filled Pumpkin Muffins

Hello Jenn,

Here's a recipe from our archives that's the closest I can find. You can probably adapt it by using a gingerbread batter with the cream cheese filling. Please let us know if you try it.

Happy Baking,

Betsy

Recipe: Cream Cheese Pumpkin Muffins
From: Brenda, MD
To: The Recipe Link -

Batter:
2 1/4 cups flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground coriander
1/2 tsp. salt
2 eggs, lightly beaten
2 Cups granulated sugar
1 Cup Solid pack pumpkin
1/2 Cup vegetable oil
1/2 tsp. vanilla

Filling:
6 ounces cream cheese, softened
1 egg
1 Tablespoon granulated sugar

Topping:
3/4 Cup flaked coconut
1/2 Cup pecans, chopped
1/4 Cup granulated sugar
1/2 tsp. ground cinnamon

For Batter: In large bowl, combine flour, cinnamon, baking soda, coriander, and salt; set aside. In small bowl, combine eggs, sugar, pumpkin, oil, and vanilla; mix well. Add liquid ingredients; stir just until just moistened.

Filling: In small bowl, combine cream cheese, egg, and sugar; mix well.

Topping: In small bowl, combine coconut, pecans, sugar, and cinnamon.

To Assemble: Spoon half of batter into 24 paper-lined muffin cups, filling 1/2 full. Spoon cream cheese filling evenly over partially filled muffin cups. Spoon remaining batter over cream cheese filling, carefully spreading to edges. Sprinkle topping over muffins. Bake in 350 degree oven for 20-25 mins. Cool in pans 3-4 mins. Cool on wire
rack.

Makes 24 muffins