Monday, September 29, 2014
Cream Cheese and Pumpkin Muffins, what a fantastic combination.
Sometimes I get a little crazy when icing cupcakes or muffins and end up with way to much icing on the top, well after all sometimes that is the best part.
Muffins and cupcakes both however do need the perfect balance and that's what we have here.
I make these in standard size muffin tins and in the mini muffin tins. Both are moist and delicious.
They honestly seem to get moister the longer they hang around.
Sometimes I get on a baking kick and have several sweet treats around the house, which is the only reason I would know this.
I don't think these will hang around long in the normal persons house.
The first time I tried this method of adding the cream cheese inside was about 7 years ago, I actually made the muffins with a box mix. So if you don't want to make the muffins from scratch by all means try your favorite pumpkin or spice mix from the box.
Muffin tins vary in size.The older tins I use (like grandma had) called standard, seem to be smaller than the newer standard size tins I have. Then you have the large supper sized muffin tins, and the mini which I also have found vary in size. This has in the past, caused me to have more batter left over when following a recipe, and sometimes not enough. I normally have a extra tin ready just in case.
I did make this recipe once and had more batter than I did filling. It could have been I went over board when adding the filling, or it could have came from the amount of batter I used in each tin, or the tin size I was using itself.
I am guilty of not always measuring... LOL...I know it should be a no no when baking.
If this happens, you may make more filling or do what I did...Just make the muffin's with no filling. They are a great muffin without the filling as well.
Jodies Kitchen Pumpkin Cream Cheese Muffins
3 cups flour (all purpose)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 TBS. + 1 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
4 large eggs beat
2 cups sugar
2 cups pumpkin puree
1 & 1/4 cup vegetable oil
Cream Cheese Filling
8 oz cream cheese, room temp
1 cup powdered sugar (confectioners sugar)
Beat together until creamy, keep cold until ready to use.
Preheat oven to 350F. Prepare muffin tins by adding liners, about 24 depending on size of tins.
In a large bowl combine all dry ingredients and mix well. In a separate bowl combine all wet ingredients and beat until mixed well. Slowly add the dry ingredients into the wet and beat until everything is well incorporated.
Add some of the muffin batter to the bottoms of lined muffin tins making sure to cover bottoms well. I use about 2 TBS (this will depend on tin size).Add a dollop of cream cheese mix into the middle of muffin batter, (almost a tablespoon). Use the remanding muffin batter to cover each muffin making sure no cream cheese is showing.Place in oven and bake about 20 to 25 minutes.