Happy Thanksgiving ya'll!!! The "wildman" is at daycare so this morning no one was under foot and I was feeling quite domestic so I thought I would do some pre-Thanksgiving baking. I found this recipe online for pumpkin muffins with a cream cheese filling. They were scrumptious!!! The recipe called for a streusel topping which I did for the first batch and decided to leave it off for the second batch. I prefer no topping. The recipe makes 18 muffins. Here goes:
Filling
8 ounces of cream cheese at room temperature
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla
Muffins
2 and 2/3 cups all purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup canola oil
2 teaspoons vanilla
Topping
1/3 cup all purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons soft butter
2-3 tablespoons chopped nuts
Preparation:
line muffin pan with paper baking cups or grease and flour the muffin pan
heat oven to 375
Filling: in a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, 1 egg and 1 teaspoon vanilla. Beat until smooth and put aside.
Muffins:
*In a large mixing bowl, combine the 2 and 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt and pumpkin pie spice. Add eggs, pumpkin, oil and 2 teaspoons vanilla. Beat until blended.
Topping:
*In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter and nuts. Work together with fork.
*Fill muffin cups about 1/3 full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with 1 more tablespoon of the pumpkin batter or until the cups are about 3/4 full. Sprinkle muffins with streusal topping. Bake for 20-25 minutes until firm.