4.9
(10)
Your folders
Your folders
Export 10 ingredients for grocery delivery
For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened., Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired., Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Your folders
allrecipes.com
4.3
(895)
Your folders
cooking.nytimes.com
4.0
(160)
Your folders
therecipecritic.com
20 minutes
Your folders
skinnytaste.com
4.9
(69)
25 minutes
Your folders
insanelygoodrecipes.com
5.0
(1)
25 minutes
Your folders
omgchocolatedesserts.com
2.0
(1)
25 minutes
Your folders
thefoodcharlatan.com
4.9
(13)
20 minutes
Your folders
mamalovesfood.com
25 minutes
Your folders
mamalovesfood.com
Your folders
the-girl-who-ate-everything.com
4.6
(41)
30 minutes
Your folders
the-girl-who-ate-everything.com
Your folders
thenovicechefblog.com
4.5
(1.5k)
18 minutes
Your folders
tasteofhome.com
5.0
(1)
20 minutes
Your folders
alldayidreamaboutfood.com
5.0
(30)
25 minutes
Your folders
mythreeseasons.com
5.0
(1)
20 minutes
Your folders
noracooks.com
5.0
(5)
25 minutes
Your folders
justataste.com
5.0
(2)
20 minutes
Your folders
southernliving.com
Your folders
togetherasfamily.com
4.1
(31)
25 minutes