Charles' Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Makes 24 Muffins

Filling:

• 8 oz Cream cheese (softened)
• 1 cup Powered Sugar

Topping (Optional):

• ½ Cup Sugar
• 4 tbs. butter cubed
• 1 ½ tsp. Cinnamon

Muffins:

“Part 1”

• 3 Cups of Flour
• 1 tsp. Cinnamon
• 1 tsp. Nutmeg
• 2 tbs. Pumpkin Pie Spice
• 1 tsp. Salt
• 1 tsp. Baking Soda

“Part 2”

• 4 Eggs
• 1 ¼ Cup Vegetable Oil
• 2 Cups Sugar
• 2 Cups Pumpkin Puree

· For Filling: combine ingredients and mix until smooth. Then form into a “log” and freeze 1-2 hours.

· For Muffins: combine “Part 1” and set aside. In a large bowl combine “Part 2” and mix with electric mixer. Add dry ingredients and mix.

· Pour batter into 24 count Muffin tin(s): fill tins about a 1/3 in the bottom of each, and then add cream cheese. Pour remaining batter over cream cheese. Sprinkle the optional topping over tops.

· Bake at 350 degrees for 20-25 Minutes.

Mushroom Logs

Yield: 4 dozen

Ingredients:

• 2-8oz cans Crescent Dinner Rolls
• 1-8oz pkg of cream cheese, softened
• 1-4oz can of mushroom stems and pieces- drained and chopped
• 1 tsp kosher salt
• 1egg, beaten
• poppy seeds optional

Directions:

Preheat oven to 375 degrees.

Separate crescent dough into 8 rectangles, press perforations to seal (do not separate dough into triangles). Don’t let dough get too warm.

Mix together cream cheese, mushrooms, and salt.

Spread mushroom mixture into equal portions over each rectangle.

Starting lengthwise, roll up jelly fashion, pinch seam to seal.

Slice logs into 1 inch pieces. Pinch seams again to seal.

Place seam side down on ungreased cookie sheet.

Brush each log with beaten egg, sprinkle with poppy seeds if desired.

Cook for 10-12 min

- MOM