Friday, October 7, 2011

A Taste of Fall

This morning was recipe club and the theme was fall food. Everything was soooo yummy!! I just love fall food! I tried a new recipe for Pumpkin Cream Cheese Muffins and they turned out DELICIOUS!! The only thing missing was a Pumpkin Spice Latte to go with them! One person at recipe club even ventured to say these were the best muffins she had EVER had...what a compliment (Thanks Nicole)!! 
So I thought I would share my recipe with everyone. Happy Baking!

Pumpkin Cream Cheese Muffins
Yield: 24 muffins

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
¼ tsp vanilla extract

For the muffins:
3 cups 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
1 tsp vanilla extract

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

For the filling, combine the cream cheese, vanilla  and confectioners’ sugar  in a medium bowl and mix well until blended and smooth.  Once blended, cover tightly with plastic wrap and chill in the refrigerator.

For the muffins, preheat the oven to 350˚ F, and line muffin pans with cupcake  liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree ,, vanilla and oil.  Mix on low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

For the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two knives until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (2 tablespoons).  Spoon a tablespoon of the cream cheese mixture into the very center of each cup.  Divide the remaining batter among the cups, placing on top of the cream cheese to cover completely.  Sprinkle a tablespoon of the streusel mixture on top of each muffin.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving, the cream cheese filling will be very hot!

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