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Cream Cheese and Pumpkin Muffins

Makes 24

Batter:
2¼ cup flour
1 tsp. baking soda
½ tsp. salt
1½ tsp. cinnamon
½ tsp. coriander
2 eggs, lightly beaten
2 cups sugar
1 cup solid pack pumpkin
½ cup vegetable oil
½ tsp. vanilla

Filling:
6 oz. cream cheese
1 egg
1 tblsp. sugar

Topping:
¾ cup flaked coconut (optional)
½ cup pecans, chopped
¼ cup sugar
½ tsp. cinnamon

For batter – in a large bowl, combine flour, baking soda, salt, cinnamon, and coriander; set aside. In a small bowl, combine eggs, sugar, pumpkin, oil, and vanilla. Mix well. Add liquid ingredients to dry ingredients; stir just until moistened.

For filling – In small bowl, combine cream cheese, egg, and sugar. Mix well.

For topping – in small bowl, combine coconut, pecans, sugar, and cinnamon.

To assemble – spoon ½ of batter into 24 greased or paper lined muffin cups, filling ½ full. Spoon cream cheese mixture evenly over partially filled muffin cups. Spoon remaining batter over cream cheese, carefully spreading to edges. Sprinkle topping over muffins. Bake in preheated 350 degree oven for 20-25 minutes, or until toothpick comes out clean. Cool in pans 3-4 minutes. Remove from pan, cool on wire rack.
 

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