Recipes Galore!!!

1 cup pumpkin
2/3 cup packed brown sugar
1 cup milk
1/2 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 cup sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 cup chopped walnuts, or 1/2 cup raisins

Filling Ingredients:
1 8-oz. package of cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla

Mix all filling ingredients in a bowl. Set aside while
making muffin mix. Works easier if you refrigerate
while preparing muffin batter. Heat oven to 400
degrees. Grease 24 muffin cups, or line with paper
baking cups.

Beat pumpkin, brown sugar, milk, oil and eggs in a
large bowl. Stir in remaining ingredients, except
walnuts, just until flour is moistened. Fold in
walnuts.

Fill muffin cups 2/3 full. Fill a piping bag with the
cream cheese mixture, and using a wide tip, push the
piping tip into the muffin batter. Gently squeeze the
cream cheese mixture out of the piping bag. Then lift
the piping bag out and repeat for all 24 muffins. Bake
20 to 22 minutes or until lightly golden brown.
Immediately remove from pan.

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