Hello and welcome to my corner of Georgia at Red Roof Farm. My blog is about the things that make me the most happy...family, home, church, collecting primitive antiques, junk ( I mean treasure) hunting, decorating, getting my hands dirty outside, an assortment of crafts and making stuff. Whew!!! As if I need more to do with a full time job of teaching. I grew up on an 85 acre farm where we raised cows, hay and an occasional ruckus. Now, we raise horses, flowers, vegetables and kids. I hope to someday make a living from home, but I can't quit my day job just yet. Thanks for stopping by!!

Wednesday, November 24, 2010

Pumpkin Cream Cheese Muffins

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:
8 ounces of cream cheese at room temperature
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla
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
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
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.
*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.
*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.

1 comment:

  1. They look delicious. I'll have to give them a try. Thanks for the recipe.