Sunken treasure pumpkin muffins
Sunken Treasure Pumpkin Muffins recipe
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Recipe created by Tom & Lisa Merrihew, former innkeepers.
- 2 cups sugar
- 1/2 cup canola oil
- 3 eggs
- 1-1/2 cups canned pumpkin
- 1/2 cup water
- 3 cups whole-wheat flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 3/4 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- Two 8-ounce packages cream cheese, each cut into 12 cubes
- Cinnamon sugar for topping
Preheat oven to 400 degrees. In a large bowl, mix together sugar, oil, eggs, pumpkin and water. In a small bowl, mix together flour, baking powder, soda, salt and spices. Add to first mixture and blend.
Grease (or use paper muffin cups) muffin tins for 24 muffins. Divide batter evenly, filling cups 2/3 to 3/4 full. Press a cube of cream cheese down into each muffin. Sprinkle with cinnamon sugar. Bake 15 minutes or until tops spring back when lightly touched. Serve warm. Can be frozen.
Reference: Sunken treasure pumpkin muffins
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