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Pumpkin Cream Cheese Muffins with Praline Topping

Source: Taste of Home

Very moist, praline topping is delicious.

Ingredients

  • 4 eggs
  • 1 can (15 oz.) solid-pack pumpkin
  • 2 c. white sugar
  • 1-1/2 c. canola oil (or substitute ¾ c. unsweetened applesauce + ¾ c. oil)
  • 2 c. unbleached all-purpose white flour
  • 1 c. whole wheat pastry flour
  • 2 t. baking powder
  • 2 t. baking soda
  • 1 t. salt
  • 1 t. ground cinnamon
  • 1 t. pumpkin pie spice
  • 2/3 c. chopped pecans
  • 1/3 c. packed brown sugar
  • 2 Tbls. low-fat sour cream
  • 24 foil or paper muffin liners (see note)

Cream Cheese Filling

  • 8 oz. pkg. low-fat cream cheese
  • ½ c. white sugar
  • 1 t. vanilla
  • 1 egg
  • 1 Tbls. unbleached all-purpose white flour

Instructions

In a large bowl, combine the flours, baking powder, baking soda, salt, and spices.

In another bowl, whisk the eggs, pumpkin and oil and applesauce if using. Stir into dry ingredients just until moistened.

Fill foil or paper-lined muffin cups one-third full.

Filling: Beat the cream cheese, sugar, egg, vanilla and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.

Topping: In a small bowl, combine the pecans, brown sugar and sour cream; spoon a little over batter.

Bake at 400° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Refrigerate leftovers.

NOTE: Makes 2 dozen If you only want 1 dozen, cut the recipe ingredients in half. Otherwise freeze the extras and enjoy another time.

You don't have to use muffin papers, just grease muffin tins well with a non-stick spray. When done baking, let muffins sit in pan for 5-10 minutes before moving to a cooling rack.