Every fall I make these wonderful pumpkin bread/muffins and everyone asks me for the recipe. So I thought I would share it with my AR friends and family, so  you can share them with your friends too! I hope everyone likes this easy recipe.

Ingredients

1 cup oil

1/3 cup water

4 beaten eggs

3 1/2 cups Flour

2 TBSP Baking Soda

3/4 cup chopped pecans or walnuts (hold back 1/4 cup of nuts for topping

1 1/2 TSP. Cinnamon

1 TSP. Salt

1 1/4 TSP Nutmeg

3 cups sugar (I never said this recipe was low calorie!!)

2 cups fresh cooked pumpkin (canned pumpkin is OK too)

12 oz. Cream Cheese- This ingredient does not get mixed into the batter!! This should be held until filling the muffin sheet.

Instructions: Pre-heat oven to 325 degrees. Mix the 'wet' ingredients in a large bowl. Add the dry ingredients gradually into the bowl containing the 'wet' ingredients. Stir well until batter is smooth. Use paper muffin liners in muffin pan. Add one medium spoonful of mix into the cups, then add a teaspoon of cream cheese into the muffin cups. Then add another spoon full of pumpkin batter on top, and sprinkle a few chopped nuts on top. Bake muffins at 325 degrees for 15-20 minutes, If making a loaf of Pumpkin Bread bake for 50-60 minutes. Test to ensure its done by inserting a tooth pick in the center, and then removing the toothpick. If the toothpick has batter on it or is wet, leave it to bake a few more minutes.