Pumpkin Cream Cheese Coffee Cake


2¼ C flour                                  

2 tsp cinnamon                           

1 tsp baking soda                         

1/2 tsp salt                                    

2 eggs

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