Tuesday, December 08, 2009

Leslie's recipe

Brrr. . . As I sit here typing, I am freezing my toosh off. My California body is just not used to these freezing temperatures. . . but thankful that I am not in sub-zero temperatures like my sister! Last weekend, I needed to use up some cream cheese and a friend from high school had emailed me this recipe back in October. What better reason to make Pumpkin Cream Cheese Muffins!
These muffins ended up being a little bit of work, but resulted in a beautiful combination of pumpkin, cream cheese, and strussel.
Yummy! Thanks Leslie for this great recipe!
Pumpkin Cream Cheese Muffins
1 pkg. cream cheese
3 eggs
2 1/2 cups sugar
2 1/2 cups flour
3 tbs melted butter
2 1/2 tsp cinnamon (I added more, plus nutmeg, cloves, and ginger)
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 1/4 cup canned pumpkin (I didn't measure, I used the whole 15 oz. can)
1/3 cup vegetable oil
1/2 tsp vanilla
Heat oven to 375 degrees. Put liners in your muffin tin or oil your pan.
Cream Cheese Mixture: Mix cream cheese, 1 egg, and 3 tbs sugar until nice and creamy. Set aside.
Strussel: Toss 5 tbs sugar, melted butter, 1/2 cup flour, 1/2 tsp cinnamon. Set aside.
Muffins: Whisk together egg, pumpkin, vanilla, and oil. Add remaining dry ingredients and stir until moistened.
Fill liners with half full pumpkin and then place a spoonful of cream cheese mixture into pumpkin and then top with more pumpkin. Sprinkle strussel over the tops.
Bake for 20-25 minutes.
Happy Baking!


  1. Hi Jolie! I want to send you a recipe too. You seem to like baked items most and this is a dinner entree. However, this recipe is pumpkin based and easy. I think it's yummy and I hope you like it. Julia

  2. Julia, I would love to try it out. If you want to send it to my email, it is jolieklassen@gmail.com

    Hope you are having a great Christmas season!


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