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Cream Cheese and Pumpkin Muffins

2 Eggs, slightly beaten
1/2 c Canned pumpkin
1/2 c Milk
1/4 c Vegetable oil
1 1/2 c All-purpose flour
1/3 c Sugar
3 ts Baking powder
1 1/4 ts Ground cinnamon
1/2 ts Salt
1/4 ts Ground nutmeg
Cream cheese filling (below)
3 oz Cream cheese, softened
1 tb Sugar
1 tb Milk


Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2x 1 1/4 inches, or line with paper baking cups. Prepare Cream Cheese Filling; reserve. ( mix cream cheese, sugar and milk until smooth.) Mix eggs,pumpkin, milk and oil. Stir in remaining ingredients just until flour is moistened. Fill muffin cups 2/3 full. Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife. Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.


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