Here is the recipe Jean requested. It is actually for Pumpkin swirl bread, but I wanted to make muffins. That is why I ended up with different looking muffins. I wasn't sure how many it would make. I had enough to top 13, then ran out of batter. So on the last three I just put a layer of pumpkin on the bottom and the cream chese on top. This one was the kids favorite! Almost like a pumpking cheese cake muffin. I still had a little of the topping left over so I put a dolop on the top layer of pumpkin on some of the muffins.
![[Image: Pumpkinmfn.jpg]](http://i133.photobucket.com/albums/q43/segunn1/Pumpkinmfn.jpg)
* Exported from MasterCook *
Pumpkin Swirl Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese -- room temp
1/4 cup sugar
1 egg -- beaten
1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup butter -- melted
1 egg -- beaten
1/3 cup water
Combine Cream Cheese, sugar and egg until blended, set aside.
Combine dry ingredients, set aside.
Combine last 4 ingredients. Add dry mixture and blend until moist.
Reserve 2 cups of the pumpkin mixture. Pour the remining pumpkin mixture into a greased and floured loaf pan. Pour cream cheese mixture ontop of pumpkin
mixture.
TOp with the reserved pumpkin mixture. Cut through the batter with a knife to achieve swirl effect.
Bake at 350 degrees for 1 hour 10 minutes or until golden brown and cooked through. Cool in pan 5 minutes, then remove to cooling rack.
Variation: Muffins. Spray muffin tins. Fill about 1/3 ro 1/2 full with pumpkin. Put a spoon full of cream cheese mixutre on top, top with pumpkin filling muffin tins about 3/4 full. If there is leftover filling, top with one more small dollop of cream cheese. Bake at 375 for 20 minutes.
Yield:
"1 loaf" or about 12 to 16 muffins
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* Exported from MasterCook *
Pumpkin Swirl Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- room temp
1/4 cup sugar
1 egg -- beaten
1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup butter -- melted
1 egg -- beaten
1/3 cup water
Combine Cream Cheese, sugar and egg until blended, set aside.
Combine dry ingredients, set aside.
Combine last 4 ingredients. Add dry mixture and blend until moist.
Reserve 2 cups of the pumpkin mixture. Pour the remining pumpkin mixture into a greased and floured loaf pan. Pour cream cheese mixture ontop of pumpkin
mixture.
TOp with the reserved pumpkin mixture. Cut through the batter with a knife to achieve swirl effect.
Bake at 350 degrees for 1 hour 10 minutes or until golden brown and cooked through. Cool in pan 5 minutes, then remove to cooling rack.
Variation: Muffins. Spray muffin tins. Fill about 1/3 ro 1/2 full with pumpkin. Put a spoon full of cream cheese mixutre on top, top with pumpkin filling muffin tins about 3/4 full. If there is leftover filling, top with one more small dollop of cream cheese. Bake at 375 for 20 minutes.
Yield:
"1 loaf" or about 12 to 16 muffins
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Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.
