Jefferson County Recipe of the Day: Cheesecake Pumpkin Muffins

Ingredients

3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
4 eggs
1 — 15 oz. can solid-pack pumpkin
1-1/2 cups canola oil

Cream Cheese Filling:
1 — 8 oz pkg. cream cheese, softened
1/2 cup sugar
1 egg
1 tbsp. all-purpose flour

Praline Topping:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tbsp sour cream

Directions

~Preheat oven to 400°.

~In a large bowl, combine the first six ingredients.

~In another bowl, whisk the eggs, pumpkin, and oil. Stir into dry ingredients just until moistened. Fill paper-lined muffin cups one-third full.

~For filling, beat the cream cheese, sugar, egg, and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.

~For topping, in a small bowl, combine the pecans, brown sugar, and sour cream. Spoon over batter.

~Bake for 15-18 minutes.

~Makes two dozen.

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