I am not ready to give up Pumpkin season quite yet. Expect pumpkin recipes through November and maybe even into December! I love pumpkin! My mom even used to call me Pumpkin when I was little! These beauties filled with a yummy cream cheese filling and if you like pumpkin, you wont be disappointed. I substituted out a lot of the oil and used apple sauce instead. It turned out wonderful. Who need oil! This recipe makes 24 muffins. I halved mine and just made 12.
Ingredients
- 3 C. flour
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ground cloves
- 4 or 5 tsp. pumpkin pie spice
- 1 pinch cardamom (optional)
- 1 tsp. salt
- 1 tsp. baking soda
- 4 eggs
- 2 C. sugar
- 2 C. pumpkin
- 1/4 C. vegetable oil
- 1 C. un-sweetened apple sauce
- 8 oz. cream cheese
- 1 C. powdered sugar
Directions:
1. To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix until smooth. Place the cream cheese mixture onto a piece of plastic wrap or parchment paper and shape it into a log. Make sure the plastic wrap is wrapped tightly around the log and reinforce it with foil. Let it chill in the freezer until firm.
2. Preheat the oven to 350 F. Mix all the dry ingredients together. Add all the wet ingredients until just mixed. Do not over mix.
3. Spoon a little bit of the batter into the muffin tins. Just cover the bottom. Remove cream cheese from the freezer and unwrap. Slice the log into 24 equal pieces. Place a cream cheese lice into each muffin spot. Spoon In more batter over the cream cheese until they are about 2/3 full.
4. Bake for about 20-25 minutes. Let them cool completely before eating. So good.
Recipe adapted from www.food.com recipe #189156
More awesome muffins:
Oh heavenly bliss those sound good! How did all your presentations go for you? Are you all done with school now? Have you decided to come back to the frozen north or staying there, and where are you going for med school? I'm not noisy, just your granny A