B Street House B&B

Virginia City, Nevada

Specialty Recipe

Pumpkin Cream Cheese Muffins

Ingredients:

4 ounces cream cheese

1-1/2 cups flour

1 cup dark brown sugar, packed

2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon cardamom

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup cooked or canned pumpkin (not pie filling)

2/3 cup vegetable oil

2 large eggs, beaten

1 teaspoon molasses

1/2 teaspoon vanilla extract

1/3 cup coarsely chopped walnuts

Preheat oven to 350 degrees. Grease or spray with butter-flavored oil spray 12 muffin tins or line with paper baking cups.

Stir together the dry ingredients in large bowl. Mix together the pumpkin and wet ingredients. Stir into dry ingredients just until blended. Fill muffin tins 3/4ths full. Divide cream cheese into 12 equal portions. Put one portion in each muffin in the middle of the muffin batter, pressing down. Sprinkle with chopped walnuts. Bake at 350 for 20-25 minutes or until a toothpick comes out clean from the muffin part. Let cool.

Makes: 12 muffins

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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