My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping.
—LISA POWELSON SCOTT CITY, KS
PREP: 25 MIN. • BAKE: 15 MIN. • MAKES: 2 DOZEN
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 1/2 cups canola oil
CREAM CHEESE FILLING
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 tablespoon all-purpose flour
PRALINE TOPPING
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream
1. Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
2. For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
3. For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted into a muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.