Sweet Sunday- Pumpkin Cream Cheese Muffins
September 25, 2012 § 3 Comments
I know, I know- it’s most definitely NOT Sunday. But I am still fighting this dang cold, and while I was able to bring myself around enough to do some baking (ON Sunday), it isn’t until now that I’m feeling up to sharing it. This is actually just a Pinterest recipe I found. It seems pretty popular, so most of you may already know about it. I thought it was appropriate to welcome in Fall.
I only made the usual revisions: Stevia/honey instead of sugar, coconut flour instead of wheat flour, and applesauce instead of oil.
Taken in it’s entirety from See Brooke Cook:
8 oz cream cheese, softened (I used light)
1 cup confectioners’ sugarFor the 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 (or applesauce, I used half of each)
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.
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. It may be tempting to eat them hot from the oven, but the cream cheese will be extremely hot, patience is a virtue.