We had a family brunch this past weekend, and my sister made pumpkin muffins the kind with the cream cheese in the middle. They were better than the ones at Starbucks moist, sweet and mildly spiced a total hit. She left some plain, for the kids who didnt like the cream cheese filling (unbelievable, but it happens), and they were divine too the perfect nibble with our morning coffee. I took a few home to wrap and freeze for school lunches this week, although I may not be able to part with them. Then again, theyre easy to make, even with the cream cheese filling, and a perfect treat for this time of year I already have plans to mix up another batch.
Although I used canned pumpkin puree easy to find and often on sale at this time of year you could use mashed roasted pumpkin, squash or sweet potato instead.
These are moist, tender and sweet enough to count as cupcakes with the added benefit of coming out of the oven pre-decorated, theres no need for frosting. But if you did add a swirl of vanilla frosting, it would leave the cream cheese hidden almost like a filled cupcake.
Pumpkin Cream Cheese Muffins
With thanks to my sister, and her friend who shared the recipe!
6 oz. cream cheese, softened
1/4 cup sugar
2 Tbsp. flour
1 14 oz. (398 ml) can pumpkin puree
1 cup sugar
1 cup canola oil
1 large egg
3 cups flour (all-purpose, whole wheat or a combination)
1 Tbsp. cinnamon
1 tsp. nutmeg
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Preheat the oven to 350F.
In a small bowl, stir together the cream cheese, sugar, egg and flour until well-blended and smooth.
To make the muffins, mix the pumpkin, sugar, oil and egg in a large bowl. In another bowl, stir together the dry ingredients; add to the pumpkin mixture and stir just until combined.
Use the handle of a wooden spoon to make a little hole in center of each muffin; drop in a small spoonful of the cream cheese mixture. If you like, sprinkle with coarse sugar. Bake for 25 minutes, or until springy to the touch. Makes 1 1/2 dozen muffins.
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