Once you open a (29oz.) can of pumpkin, you have to let it fall where it may. I've been on a pumpkin rampage. I apologized to my friends for not saving them any of these scrumptious pumpkin muffins, but I told them not to worry because I found a delicious looking pumpkin carrot cupcake recipe I want to try. But judging by their lack of excitement, I think they're all pumpkined out for now.
How can anyone be tired of pumpkin already? We're right in the middle of fall and still have two weeks til Thanksgiving. There's still a lot of pumpkin to go around. These pumpkin muffins are incredibly moist and full of that autumn flavor, and the cream cheese filling is an added bonus.
Pumpkin Muffin with Cream Cheese Filling Recipe from See Brooke Cook
Filling: 8 oz cream cheese, softened (I used light) 1 cup confectioners’ sugar
Muffins: 3 cups white-wheat/all-purpose flour 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground cloves 1 Tbsp plus 1 tsp pumpkin pie spice 1 tsp salt 1 tsp baking soda 4 large eggs 2 cups sugar 2 cups pumpkin puree 1¼ cups vegetable oil
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Refrigerate the mixture while you make the muffins to allow it to cool and thicken slightly.
For the muffins, preheat your oven to 350˚ F and line or spray your muffin pans. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda then whisk to blend. In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree and oil until blended. Turn the mixer to low and add in the dry ingredients, mix just until incorporated.
Fill each muffin pan with just enough batter to cover the bottom of each well (about 1-2 tablespoons). Scoop a small amount of the cream cheese mixture into each muffin well, then top each with the remaining batter, covering the cream cheese completely. Bake for 20-25 minutes (30-35 for large muffins). Transfer to a wire rack and let cool completely before serving.
What autumn flavors should I try next?