(We still don’t know who brought these, but there were
delicious! Thanks!)
Muffins
2 ¼ cup flour
1 tsp baking soda
½ tsp cinnamon
½ tsp coriander
½ tsp salt
2 eggs
2 cups sugar
1 cup pumpkin
½ cup vegetable oil
½ tsp vanilla
Combine flour, baking soda, cinnamon, salt, and coriander
in a bowl. Set aside. In another bowl, mix eggs, sugar,
pumpkin, oil and vanilla. Mix well. Mix in dry ingredients,
stirring until moist.
Filling:
6 oz cream cheese
1 egg
1 tbsp sugar
Beat cream cheese until smooth. Add egg and sugar. Beat
until well mixed.
Topping:
¾ cup coconut
½ cup finely chopped pecans
¼ cup sugar
½ tsp cinnamon
Combine all topping ingredients together. Spoon ½ batter
into muffin cups (cups should be filled half full). Spoon
about 1 tablespoon of filling on top. Fill with remaining
batter. Spread to edges. Sprinkle generously with
topping. Bake at 350 for 20-25 minutes or until wooden
toothpick comes out clean.
