Spiced Muffins with Coconut topping & Cream Cheese Centers.
1 8-oz pkg cream cheese, softened
1 beaten egg
2 tbsp sugar
2/3 cup flaked coconut
1/2 cup chopped walnuts or pecans
3 tbsp sugar
1/2 tsp ground cinnamon
2 1/4 cup all-purpose flour
2 cup sugar
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
2 beaten eggs
1 1/4 cup canned pumpkin
1/4 cup cooking oil
1/2 tsp vanilla
Grease twenty-four 2 1/2-inch regular-size muffin pans or twelve 3 1/2-inch jumbo-size muffin pans, or
line with paper bake cups. Set pans aside.
For filling: In a small bowl, beat together cream cheese, the 1 egg and the 2 tbsp sugar; set aside.
For topping: In a small bowl, stir together the coconut, nuts, 3 tbsp sugar and 1/2 tsp cinnamon; set the
topping aside. In a large mixing bowl, combine the flour, 2 c sugar, baking powder, 2 tsp cinnamon, salt
and baking soda. Make a well in center. In a medium bowl, stir together the 2 eggs, the pumpkin, oil and
vanilla. Add to dry ingredients. Stir till mixture is just moistened. Fill the muffin pans about 1/3 full with
the pumpkin batter. Drop a heaping tsp of the filling on top of batter in the regular-size muffin pans or a
heaping tbsp of the filling on batter in jumbo-size pans. Top with the remaining batter, filling the pans
about two-thirds full. Sprinkle with the topping. Bake the regular-size muffins in a 375á oven for 20 to 25
min; bake the jumbo-size muffins in a 350á oven for 25 to 30 min or till a toothpick inserted near the
centers comes out clean. Cool for a few min on wire racks and serve warm. Makes 24 regular-size or 12
jumbo-size muffins.
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