Pumpkin and Cream Cheese Muffin  

Makes 24 muffins (or so)

INGREDIENTS:

½ c. butter

1 c. sugar

3 eggs

1 ½ tsp. cinnamon

1 tsp. nutmeg

1 tsp. vanilla

1 ¼ c. pureed pumpkin

½ c. rolled oats

2 c. spelt flour

2 c. unbleached flour

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

¾ c. milk

2 ripe bananas, mashed

Cream Cheese Filling

½ c. cream cheese

¼. c. orange marmalade

INSTRUCTIONS:

Preheat your oven at 400° F.

Butter or spray your muffin tin or use cupcake molds.

Place butter and sugar in mixing bowl and whip till lighter in color. Add the eggs one at a time, beating after each addition for 30 seconds. Add cinnamon, nutmeg, vanilla and pumpkin puree. Beat for 1 minute. Add rolled oats and beat till well incorporated.

In a second bowl, add the rest of your dry ingredients. Add alternatively with the milk in three additions. At the very end, fold in the mashed bananas.

Spoon the muffin batter into your muffin tin to ¾ full.

In a small bowl, mix the cream cheese and marmalade. Using two spoons, press and add 1 tsp. cream cheese mix into the batter in each tin.

Bake for 20 minutes, or till muffin batter springs back when pressed lightly.

Very important, have all your friends, or your kids friends for a muffin fest and be the hero!

Joking aside, these muffins are so scrumptious, I can just imagine serving them on Thanksgiving morning with coffee, or for afternoon tea.