|I have to admit, nuts would make them more attractive...but the hubs does not like nuts! Oh well!|
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!|
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
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