With dreams of Pumpkin Cream Cheese Muffins, I faithfully planted pumpkins in the spring. My large round pumpkins died off with bugs. The neck pumpkins that have never grown for me grew over their designated area. When they finally stopped growing and I peered into the large patch of leaves, I realized that there was a multitude of neck pumpkins.

So the other day I picked two of the smaller ones and cooked them up. Just cut them up and threw them in a kettle with some water. When they were soft and cooled, the skin easily slid off. And I got lots of pumpkin from just two little ones. Just think how much pumpkin I will get from those really big ones. It will make lots of pumpkin cream cheese Muffins.

Pumpkin Cream Cheese Muffins

1 (8 oz) package of cream cheese

1 egg

1 teaspoon vanilla

4 tablespoons brown sugar

Cream the above ingredients together and set aside.

4 1/2 tablespoons flour

5 tablespoons sugar

3 tablespoons pecans

3/4 teaspoon cinnamon

3 tablespoons butter

Mix the crumb ingredients together and set aside.

2 1/2 cups flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

2 eggs

1 1/3 cup pumpkin

1/3 cup oil

2 teaspoons vanilla

Beat together until smooth. For large Muffins grease muffin tins or put muffin paper in 18 holes. Fill them 1/2 full with pumpkin batter. Place a tablespoon of the cream cheese mixture in the center of each one. Place the crumb mixture on top. Bake at 375 for 20-25 minutes. For smaller Muffins make 24.

Enjoy the smell as they bake then sit down and enjoy a Pumpkin Cream Cheese Muffin when they come out of the oven.