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Almond Cream Cheese Muffins
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Filling:
6 ounces cream cheese,softened
1 egg
1 tbl.sugar
Muffins:
1 3/4 cups Flour
3/4 cup toasted chopped almonds
1/3 cup packed brown sugar
1 tbl. baking powder
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1 tsp. salt
1 cup canned pumpkin
3/4 cup milk
1/4 cup butter or margarine, melted
2 eggs,beaten
In small bowl beat filling ingredients to blend well; set aside. In a mixing bowl combine flour, almonds, brown sugar, baking powder, spices and salt. In second bowl, combine pumpkin, milk, butter and eggs; mix to blend well. Stir pumpkin mixture into dry ingredients; mix just until moistened. Fill 18 greased muffin cups with half of the batter; dividing equally. Spoon cream cheese filling over batter, dividing equally. Top with remaining batter to cover cheese layer. Bake in a 400 degree oven 20 to 25 minutes, until light golden. Cool; remove from pans.
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