Pumpkin Recipe

So recently in all my cooking glory I've made 2 things that flooded my inbox with recipe requests so here is the most popular...

The picture isn't to great as my cell phone camera is awful!

Pumpkin Bread muffins with Cream Cheese

3 1/2 cups flour

3 cups sugar

2 tsp baking soda

1 1/2 tsp salt

1 tsp Ginger

1 tsp Nutmeg

1 1/2 tsp Cinnamon

1/2 tsp Allspice

2 cups canned pumpkin

1 cup oil (I use vegetable)

4 large eggs

1/2 cup water

pecans (the amount is up to you, I usually use 1/2 -3/4 cup)

Filling:

8 oz package of soft cream cheese

4 Tbsp powdered sugar

1 tsp vanilla extract

1/2 tsp cinnamon

- Pre-heat oven to 350 degrees F

- Combine flour, sugar, baking soda, salt and spices in a LARGE mixing bowl.

- Make a hole in the center of mixture.

- Add eggs, pumpkin, oil, and water. Mix thoroughly.

-**Add nuts if preferred**

- Grease and Flour pans

Note: This pertains to Muffins and Mini-Muffins only.

- Mix Cream cheese, sugar, vanilla, and cinnamon with hand mixer until blended. It does not have to be perfectly smooth.

- (optional) Place filling mixture in to a zip top bag and snip of corner for easy dispensing. Careful not to make the hole to big so you can control the flow of filling.

- Pour a small amount of pumpkin batter in to the bottom of the pans.

- Place filling in the center, making certain not to touch the sides of the pan.

- Cover filling with remaining batter.

- Sprinkle nuts on top.

Loaf pans bake for approximately 1 hour

12 muffin pan bakes from approx 20 minutes

Mini-muffin pans bake for approx 10 minutes.