Pumpkin Cream Cheese Muffins

ok, so this recipe is not one of my healthiest treats- you won't be completely guilt ridden after eating it but if you love pumpkin (like me), you will be happy for sure!

Ingredients:

8 ounces of cream cheese (i use the low-fat)

3 eggs

2 1/2 cups sugar

2 1/2 cups flour (I use 3/4 cup wheat and the rest unbleached all purpose flour)

1/4 cup chopped pecans

3 T butter, melted

2 1/2 t cinnamon

1/2 t salt

2 t baking powder

1/4 t baking soda

1 1/4 cups solid packed pumpkin

1/3 cup veg. oil (i use applesauce instead)

1/2 t vanilla extract

*I also add in 2 T wheat germ

Instructions:

Heat oven to 375 degress. You'll need two 12 cup muffin tins.

Mix cream cheese, 1 egg, and 3 T sugar in small bowl. Set aside.

Toss 5 T sugar, 1/2 cup unbleached flour, pecans, butter, and 1/2 t cinnamon in medium bowl. Set aside.

Combine the remaining sugar, flour, salt, baking powder, baking soda, and cinnamon in large bowl.

Lightly beat the remaining eggs, pumpkin, oil (applesauce) and vanilla in medium bowl.

Make a well in the center of the flour mixture and add the pumpkin mix to it. Mix with fork.

Spoon mix into pans. Place 2 t of cream cheese mix in the center of each cup and then fill with the remaining batter. Sprinkle some of the pecan mix on top of each muffin and bake for about 20-25 minutes.

Voila!

It makes a lot so either host a get together or freeze some for a ready made breakfast sometime!