However, I will post a picture of the pumpkin cream cheese muffins I made. They were delicious. I ate 3 jumbo muffins and one regular-sized muffin yesterday (for the sake of the blog, of course, so it can live up to it's name).
I was thinking of making pumpkin muffins, then I remembered the delicious pumpkin cake roll with cream cheese that we had last year at thanksgiving, and I was inspired to make a cream cheese filling. I think I did the right thing.
I made one and a half batches of the following recipe, and it made 12 jumbo muffins plus 4 regular sized muffins.
Pumpkin Muffins with Cream Cheese Filling
Adapted from Letters, Gourmet,
November 2006 which was dapted from the American club, in Kohler, Wisconsin
1½ cups all-purpose flour
1 teaspoon baking powder
1 cup canned
solid-pack pumpkin (from a 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1¼ cups plus 1 tablespoon sugar
teaspoon baking soda
½ teaspoon salt1 teaspoon cinnamon
beat together the following:
1 8-oz brick of cream cheese
Put oven in middle position and preheat oven to 350 degrees F. Put
liners in muffin cups. Whisk together flour and baking powder.Whisk together
pumpkin, oil, eggs, pumpkin-pie spice, 1¼ cups sugar, baking soda, and salt in a
large bowl until smooth, then whisk in flour mixture until just combined. Stir
together cinnamon and remaining 1 tablespoon sugar in another bowl.
spoonful of batter in each muffin cup. Add a spoonful of cream cheese mixture
and top that with batter until each cup is 2/3 full. Sprinkle tops with
cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or
skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and
cool to warm or room temperature.