I made pumpkin cream cheese swirl muffins the other day and I was not totally pleased with the results although everyone who ate them thought they were delicious. Then I decided to try the bread recipe, but in the end I used my own pumpkin bread recipe and instead of putting it in two pans, used three and put the cream cheese filling in the middle. I ate a piece this morning and thought it was pretty good. Better than the muffins to my way of thinking, but then I like cream cheese.
Whichever you decide to make, they are good.
You can use any pumpkin bread or muffin recipe I think.
The filling for the bread is
2 pkgs cream cheese softened
1/4 C sugar
for the muffins it is
1 pkg cream cheese softened
1/2 C sugar
Make the bread or muffins according to the recipe.
Put 1/3 of the batter in muffin cake liners and 1/2 the batter in the bread p ans
Add the cream cheese filling, spreading it as well as possible.
Then cover with remaining bread or muffin batter.
Bake cupcakes for 18 minutes and the bread for 50 or until a cake tester comes out clean
Sprinkle the muffins with a mixture of
2/3 C brown sugar
2 Tablespoons sour cream
1/2 C chopped pecans
Sprinkle this on the muffins before baking
For the bread
Pour a little glaze of powdered sugar, milk and butter thinned enough to pour easily over the top of the bread once it is cooled
These must be refrigerated until eaten due to the cream cheese.
2 1/2 C each sugar and flour
1 C oil
1 can 15 oz. pumpkin not pie mix
1 1/2 tsp. baking soda and baking powder
3/4 tsp. cinnamon, cloves and nutmeg.
Mix well together
Bake at 350
Spray baking pans with Pam and line with parchment paper. Makes lifting out the loaves very easy.