Pumpkin Pecan Cream Cheese Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups unbleached flour
• 2 cups wheat flour
• 1 1/2 cups sugar (i often use half brown and half )
• 2 tablespoons baking powder
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1/4-1/2 teaspoon cinnamon
• 1 teaspoon salt
• 3 eggs, beaten
• 1 (15 ounce) can pumpkin puree
• 1/2 cup butter, melted
• 1/2 cup canola oil
• 1/2 cup light sour cream
• 1 1/2 cups pecans, chopped
• 8 ounces cream cheese
• 24 pecan halves, for garnish

Recipe

• 1 preheat oven to 400 degrees.
• 2 mix dry ingredients in large bowl (you can mix the pecans in here if you wish, or fold them in at the end).
• 3 mix wet ingredients (except for cream cheese) in a smaller bowl.
• 4 add wet ingredients to dry and stir gently until just mixed.
• 5 coat your muffin pan with non-stick cooking spray.
• 6 using half the batter, divide it among the 12 cups (they will be fairly full).
• 7 cut your cube of cream cheese into 24 pieces and press one piece into each muffin cup. (if you want, you can roll it in your hands to make it a cylinder or ball rather than a square.).
• 8 top each with a pecan half (or if you have pecan pieces, you can arrange them on top in a cute pattern).
• 9 bake for 15-20 minutes.
• 10 remove to wire rack and bake the next batch.
• 11 try not to eat them all yourself! :).