A delicious & fallish recipe!

Every time I make this Bread or Muffins (this time I made both!) my husband (who is a chef:) says these are so good they should be in a bakery window.  They are pleasing to the eye and taste scrumptious!

Pumpkin Cream Cheese Bread or Muffins

Preheat Oven to 375

Filling

1 8oz Pckg Cream Cheese

1 egg

1 t vanilla

3 T brown sugar

Topping

4 1/2 T ap flour

5 T sugar

3/4 t cinnamon

3 T butter

3 T chopped pecans

Batter

2 1/2 c ap flour

2 c white sugar

2 t b powder

2 t cinnamon

1/2 t salt

2 eggs

1 1/3 c canned or fresh pumpkin

1/3 c olive oil

2 t vanilla

Make filling ~ Beat cream cheese until soft, add egg vanilla and brown sugar, beat til smooth.

Struesal topping ~ mix flour sugar cinnamon add butter, cut in til crumbly.

Batter ~ sift flour, sugar, b powder cinnamon salt make a well in the center and add eggs, pumpkin, olive oil, vanilla ~ beat until smooth.

Fill muffin cups halfway, add 1 T of cream cheese mix and sprinkle with streusal topping.

Bake at 375 20-25 minutes or longer for bread.

Trust me it is worth the effort!  At least once during fall!

Blessings,

Olivia