Ingredients
1-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup whole milk
1/2 cup canned pumpkin
1/3 cup canola oil
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In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Pump + stoppers — remove air, keep opened wine fresh for a week