Pumpkin Cream Cheese Coffee Cake
2¼ C flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 C granulated sugar
1¼ C pumpkin
1/4 C vegetable oil
1/2 tsp vanilla
Combine flour, cinnamon, baking soda and salt in a large bowl. Combine eggs, sugar, vanilla, pumpkin and oil in a small bowl; mix well. Add liquid ingredients to flour mixture; just until moistened. Spread batter into a greased 9x13 baking pan. Top with heaping teaspoonful's of filling. Swirl with a knife to marbleize. Sprinkle with topping. Bake in a preheated 350° oven for 30-35 minutes or until a wooden pick comes out clean.
Filling: mix Stir together 8 oz softened cream cheese, 1 egg and 1 tbsp granulated sugar.
Topping: Mix together 1 Tbsp melted butter, 1/4 C brown sugar, 1/2 tsp grated orange peal and 1/2 C broken nuts.
Makes approximately 24 muffins with cream cheese swirl or 20 muffins without cream cheese