Pumpkin Cheesecake Muffins

Years ago we used to get these muffins as a treat at the local health food store's bakery. My mom begged and pleaded for several years before they relented and gave her the recipe. We've enjoyed them ever since. :-) Don't ask me why they are considered "healthfood" because I think they have more sugar than any other muffins I've ever made. But, every once in a while you just have to overlook the sugar content and enjoy a treat.

Pumpkin Cheesecake Muffins

Makes 12

Wet:
2 beaten eggs
2 c. sugar
1 c. pumpkin
1/2 c. oil

Dry:
3-1/2 c. unbleached white flour
1-1/2 t. cinnamon
1 t. soda
1/2 t. coriander

Filling:
2 softened cream cheese blocks
2 eggs
1/4 c. sugar

Mix filling in food processor until smooth. Filling works best when refrigerated overnight or until completely chilled.

1) Combine wet ingredients first so sugar can dissolve for a while.
2) Combine dry ingredients.
3) When wet ingredients beat smooth, fold dry ingredients into wet ones.
4) In oiled or paper lined muffin tins, put about a T. of batter into each cup.
5) Make a "well" in each cup by swirling the batter around with the back of the spoon.
6) Fill each "well" with about a T. sized dollop of cream cheese filling.
7) Place another spoonful of batter on top of the filling. Smooth the top and "seal" it so the filling won't seep out.
8) Top with a little finger smear of filling.
9) Bake at 350 for 25 min, rotating between racks after 13 min. (I don't remember for sure, but I highly doubt I ever did the rotating thing.) Filling smear on top will be lightly browned when the insides of the muffins are done.