Ingredients
- 2 eggs (slightly beaten)
- 190 gr all purpose flour
- 120 gr pumpkin (canned)
- 120 ml milk
- 65 gr sugar
- 60 ml vegetable oil
- 85 ml cream cheese softened
- 16 ml milk
- 14 gr baking powder
- 14 gr sugar
- 3 gr cinnamon (ground)
- 1 gr salt
- 1 gr nutmeg (ground)
Heat oven to 400 degrees. Grease bottoms only of dozen medium muffin cups, 2.5x 3 cm, or line with paper baking cups. Prepare Cream Cheese Filling; reserve. ( mix cream cheese, sugar and milk until smooth.) Mix eggs,pumpkin, milk and oil. Stir in remaining ingredients just until flour is moistened. Fill muffin cups two third full. Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife. Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.
