Tuesday, July 16, 2013

Amish Pumpkin Cream Cheese Muffins

Amish Pumpkin Cream Cheese Muffins:

I have to take some liberty with this recipe. It was very vague in the instructions.

It came from one of my vintage Amish cookbooks from the Mennonite Central Conference Sale in Kansas.

2 beaten eggs
1/2 C pumpkin
1/2 C milk
1/4 C vegetable oil
1 1/2 C flour
1/2 C sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

In a medium bowl, mix all of the ingredients well.

3 oz. cream cheese, softened
1 TBS sugar
1 TBS milk
Whisk well in a small bowl, creating a smooth topping

Grease the bottoms only of a 12 cup muffin tin or line them with paper liners.

Fill the cups 2/3 full of batter.
Put 1 tsp of the filling on top of the batter and swirl it with a knife.

Bake at 400 degrees for 20 - 22 minutes or until golden brown.

Peace in the Kitchen!

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