2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon coriander 2 eggs, lightly beaten 2 cups granulated sugar 1 cup pumpkin 1/2 cup vegetable oil 1/2 teaspoon vanilla extract ***Filling*** 6 ounces cream cheese, softened 1 egg 1 tablespoon granulated sugar ***Topping*** 3/4 cup coconut 1/2 cup pecans, chopped 1/4 cup granulated sugar 1/2 teaspoon cinnamon
Combine flour, baking soda, cinnamon, salt and coriander in a bowl. Set aside.
In another bowl, mix eggs, sugar, pumpkin, oil and vanilla extract. Mix well. Mix in dry ingredients, stirring until moist. Filling: Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.
Topping: Combine all topping ingredients together.Spoon 1/2 batter into 24 greased muffin cups (cups should be filled half full). Spoon about 1 tablespoon of filling on top. Fill with remaining batter. Spread to edges. Sprinkle with topping. Bake at 350 degrees for 20 to 25 mins or until a wooden pick comes out clean. Transfer to rack to cool completely.
217 calories, 10 grams fat, 30 grams carbohydrates, 3 grams proteinper serving. This recipe is low in sodium.
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