I did a little creative baking recently by expirimenting with some different pumpkin recipes, because, well, I love all things pumpkin and I don’t care who knows it.
I tried a fun little recipe called Pumpkin Cream Cheese Muffins. I figured, how can I go wrong? Pumpkin? Good. Cream Cheese? Good. My husband tells me that I could find a way to put it in anything anyway. Muffins? Well that’s just cake without frosting. Good. Here are the results…
They turned out really well. Moist, pumpkin-y (yes a word) and a lovely bit of sweet cream cheese surprise inside. Yum. In case anyone is interested, the recipe is as follows:
For the muffins:
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
For the Cream Cheese Filling:
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
3 tablespoons brown sugar
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
- To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
- For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
- For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
- Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
- Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.