Pumpkin Cream Muffins

Thanksgiving is just right around the corner, have I mentioned how much I {LOVE} this time of year! I found this recipe in one of the cute Gooseberry Patch Christmas Cookbooks, made it for the first time on a cold Texas morning last week and everyone gobbled them up. The pumpkin muffin bottom is moist, rich and dense, the cream cheese is sweet and tangy, and the topping adds a little surprise perfect crunch. Perfect for breakfast, brunch or the down time when everyone is just hanging out durning the holiday.

Pumpkin Cream Muffins

Ingredients:

3 eggs, divided

1 1/3 cup sugar, divided

1 1/4 cup flour

2 1/2 teaspoons cinnamon

3/4 cup oil

1 can pumpkin

1 teaspoon baking soda

1/2 teaspoon salt

8 oz package cream cheese, softened

Directions:

Combine 2 eggs, one cup sugar, oil and pumpkin in the bowl of an electric mixer fitted with the paddle attachment. Beat mixture at medium speed for 5 min, scrape down sides of bowl and add flour, cinnamon, baking soda, and salt. In a separate bowl, blend together cream cheese, remaining egg, and sugar. Pour pumpkin mixture into prepared muffin tin ( I used decorative paper liners), filling 2/3 full. Place a heaping tablespoon of cream filling in the center of each muffin. Sprinkle with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Make 1 1/2 dozen.

Topping:

1/4 cup sugar

1/2 teaspoon cinnamon

3 tablespoons flour

2 tablespoons butter, softened

Combine all ingredients with a pastry cutter, until it resembles coarse bread crumbs.