A group of our neighborhood ladies went to lunch at Veranda Gallery in Ocala. While we were on the way home, Jan Shultz told us about these great pumpkin muffins. We all immediately wanted the recipe. So as soon as she got home, Jan sent the recipe to me.
These are very moist, rich muffins, a real treat.
Jan's Pumpkin Muffins
Filling:
Beat together:
1 8-oz pkg softened cream cheese
1 egg
1/3 c sugar
pinch of salt
Set aside.
Batter:
2 c flour
l c sugar
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground cloves
Mix into the above:
1 (single pie size) can pumpkin
1/2 c vegetable oil
1/2 c milk
1 egg
Add chopped nuts if desired.
1. Fill cupcake baking cups 2/3 full.
2. Drop a teaspoon of the cream cheese filling in each batter-filled cup.
Bake 350 degrees for 25 minutes.
Jan said that there is no need to frost the muffins, as the cream cheese boils up and makes a little topping.
