Lisaopolis.comLisa’s Adventures in the Kitchen

Yesterday I was in the mood for baking. So I searched for a recipe. Nothing in our recipe books really caught my eye, so I searched google. I found a recipe on this website http://allrecipes.com/Recipe/Pumpkin-Cream-Cheese-Muffins/Detail.aspx  that sounded really good. I changed the recipe a little, as usual. The muffins turned out super yummy. The many textures and tastes blend together in a symphony of flavor.

If you make these don’t make the same mistake I did. I made them into 12 muffins that overflowed the pan! They still turned out really well but the pan was a mess after. It would probably be better to use 24 medium sized muffin tins. Or if you want huge muffins maybe try making 6 in a 6 muffin tin.

Here is the recipe.

Pumpkin Cream Cheese Muffins

Use 24 medium sized muffin tins

Filling

4-5 oz cream cheese

1 egg

1 tsp vanilla extract

3 tsp brown sugar

Topping

3 tbsp all purpose flour

2 tbsp white sugar

¾ tsp cinnamon

1 tbsp margarine

Muffin Batter

1 ½ – 2 cups pumpkin pieces

2 cups all purpose flour

½ cup whole wheat flour

1 cup brown sugar (not packed)

¼ tsp nutmeg

¼ tsp ginger

2 tsp cinnamon

A couple shakes salt

2 tsp baking powder

2 eggs

1/3 cup olive oil

½ – 2/3 cup skim milk

1-2 tsp pure vanilla extract

1 tsp rum extract (or real rum)

¼- ½ cup pecan pieces

To Make the Filling

Combine all the ingredients listed under filling in a medium sized bowl. Beat with an electric mixture until a smooth mixture is formed. Set aside.

To Make the Topping

Combine all the topping ingredients in a bowl. Mix well. (It may be easier to cut in the margarine or use a pastry blender). Set aside.

To Make the Batter

In a large bowl combine the flours, baking powder, salt, nutmeg, ginger, cinnamon, mix well. Then add the pecan pieces and mix well. Set aside. In a blender add: the pumpkin, brown sugar, eggs, olive oil, milk, vanilla extract, and rum extract. Blend until smooth. Now combine the blender mixture with the flour mixture. Stir until smooth. Fill muffin tins ¼-½ full of muffin batter. Then spoon some filling into each muffin tin. Now add another layer of muffin batter. Add the topping. Bake until slightly browned and a tooth pick comes out clean. Enjoy.