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Harvest Muffins |
Ingredients:2 1⁄4 cups all-purpose flour 2 tsp. ground cinnamon 1 tsp. baking soda 1⁄2 tsp. ground coriander (optional) 1⁄2 tsp. salt 1⁄2 cup (1 stick) butter 2 cups PLUS 1 Tbsp. sugar 3 eggs 1 cup solid packed canned pumpkin 1⁄2 tsp. vanilla extract 6 ounces cream cheese, softened 3⁄4 cup flaked coconut 1⁄2 cup chopped pecans
Directions:Preheat oven to 350°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
For batter, in medium bowl, combine flour, 1 1⁄2 teaspoons cinnamon, baking soda, coriander and salt; set aside.
In large bowl, with electric mixer, beat butter and 2 cups sugar until light and fluffy, about 3 minutes. Beat in 2 eggs, pumpkin and vanilla, scraping sides occasionally. Gradually beat in flour mixture just until blended; set aside.
For filling, in medium bowl, with electric mixer, beat cream cheese, remaining egg and 1 tablespoon sugar until blended; set aside.
For topping, in small bowl, combine coconut, pecans and remaining 1⁄2 teaspoon cinnamon; set aside. Evenly spoon 1⁄2 of the batter into prepared muffin cups. Evenly spoon filling in center of each muffin. Spoon remain- ing batter over filling, then sprinkle with topping. Bake uncovered 35 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 20 minutes; remove from pan and serve warm or cool completely.
Makes 12 muffins |
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