Thursday, December 9, 2010

The One That Almost Got Away (Pumpkin Cream Cheese Muffins)

I have to admit, nuts would make them more attractive...but the hubs does not like nuts!  Oh well!
This is a love story...about me...and a muffin.  Starbucks pumpkin cream cheese muffin to be exact.  I rarely walk in to a Starbucks, it really is a rare occasion.  But one brisk morning I found myself shoving my sons stroller into the store patiently awaiting for Pottery Barn to open...I had arrived an hour early, walked around the shopping center and finally found a warm place to nest.

And then, there it stood across the table from me...a pumpkin cream cheese muffin.  Oh my goodness-it was delicious and I was in love.

So I went home and tried to make my own version.  I scratched my recipe down on a tiny piece of paper and shared it with my family.  They loved it.  But then...I lost the recipe.  Earlier this summer to my delight I found it...and then, lost it AGAIN!  I thought it just wasn't meant to be...

One day as I was digging through my bakeware cabinet I saw a tiny piece of paper wedged between two tart pans.  The muffin and I were reunited again!  I was so excited (so was the hubs) that I made the muffins immediately.  They are just so darn good!  I mentioned that I was going to take the rest of them to work and The Hubs' face clearly stated, "I don't think so!"  They are that good-we ate the whole batch...with the help of The Baking Toddler, of course.

To learn more about making the perfect muffin go here!
A perfect breakfast treat!
Pumpkin Cream Cheese Muffins
yield: 1 dozen

4 oz. cream cheese, room temperature
1 T. butter, room temperature
½ t. vanilla extract
3/8 c. powdered sugar

1 ½ c. flour
1 ½ t. cinnamon
¾ t. nutmeg
½ t. cloves
½ t. ginger
¼ t. allspice
½ t. salt
½ t. baking soda
2 eggs
1 cup sugar
½ c. + 1/8 c. vegetable oil
1 c. canned pumpkin
Pumpkin seeds or Walnuts for the topping

1. Lightly pan spray the tops of a regular sized muffin pan. Line pan with muffin cups. Preheat oven to 350°.
2. Cream the cream cheese, butter, vanilla and powdered sugar in a small bowl. Place twelve ½ tablespoon mounds on a parchment lined tray and place in the freezer until firm.
3. Sift the flour, cinnamon, nutmeg, cloves, ginger, allspice, salt and baking soda into a medium sized bowl.
4. In a separate bowl, combine the eggs, sugar, oil and canned pumpkin until smooth.
5. Gradually fold the flour mixture into the egg mixture using a large spatula until just combined.
6. Spoon batter into muffins cups, about ¾ full. Pull the cream cheese out of the freezer and gently roll each mound into a ball. Place the cream cheese balls into the center of the batter and lightly press down. Top with seeds or nuts, if desired.
7. Bake at 350° for 20-25 minutes
Print Me!!!

1 comment:

Mama Pea said...

Oh, my God. Does that look good. Can I reblog?