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