Yesterday I was in the mood to bake something with pumpkin. I found this recipe off a blog of a friend of a friend. :) It wasn't a simple recipe but they turned out awesome and I know they were since they went fast...and they weren't eaten all my me...I have proof of the evidence of someone that left a trail :) So passing on the recipe for those that like pumpkin and cream cheese :)
Pumpkin Spice
Muffins with Cream Cheese Filling Yields: 20-24 muffins
Muffins with Cream Cheese Filling Yields: 20-24 muffins
Preheat oven to 350
grease muffin pans.
grease muffin pans.
Muffinbatter:
1 Spice Cake
Mix 1tsp. Cinnamon
Mix 1tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Cloves
1/4 tsp. Ground Nutmeg
A few dashes of Ginger
2 tbsp. Vegetable Oil
2eggs
2eggs
1tsp. Vanilla extract
1 15oz. can of pumpkin
puree (not pumpkin pie mix)
1 15oz. can of pumpkin
puree (not pumpkin pie mix)
1. Combine cake mix and
spices.2. Combine all wet
ingredients.3. Combine wet and dry
and mix very well.
spices.2. Combine all wet
ingredients.3. Combine wet and dry
and mix very well.
Cream Cheese Filling:
-8oz. Package of cream cheese, softened
-8oz. Package of cream cheese, softened
A few dashes of
allspice
allspice
¼ tsp. Vanilla
extract
extract
1 tbsp. Sugar
1. Stir cream cheese
until smooth and creamy.2. Add vanilla, sugar and
allspice. 3. Mix
well.
until smooth and creamy.2. Add vanilla, sugar and
allspice. 3. Mix
well.
Streusel topping
(optional):
(optional):
½ c. flour
½ c. brown sugar
1 tsp.Cinnamon
dash of Salt
¼ c walnuts
1 stick of cold butter
1. Cut butter into
chunks.2. Combine butter and dry
ingredients in food processor and pulse until well combined and crumbs are about
pea-sized or smaller.3. Place in refrigerator
until ready to use.Assembling the
muffins:*Try to do this as
quickly as possible...the faster the better! You don't want flat muffins.
=)1.
Place enough batter in each muffin cup to cover the bottom. Do this
carefully...it's easy to go overboard and not have enough to cover the
filling.2. Make a little well in
the center of the batter with the back of a teaspoon.3. Put a rounded teaspoon
of cream cheese filling in each well.4. Cover each glob of
filling with more muffin batter.5. Lightly smooth the
tops of the batter to cover the cream cheese. 6. Sprinkle streusel
topping evenly over all of the muffins. If you like them really “streuselly”,
use it all, if not, you'll have some for another recipe!
chunks.2. Combine butter and dry
ingredients in food processor and pulse until well combined and crumbs are about
pea-sized or smaller.3. Place in refrigerator
until ready to use.Assembling the
muffins:*Try to do this as
quickly as possible...the faster the better! You don't want flat muffins.
=)1.
Place enough batter in each muffin cup to cover the bottom. Do this
carefully...it's easy to go overboard and not have enough to cover the
filling.2. Make a little well in
the center of the batter with the back of a teaspoon.3. Put a rounded teaspoon
of cream cheese filling in each well.4. Cover each glob of
filling with more muffin batter.5. Lightly smooth the
tops of the batter to cover the cream cheese. 6. Sprinkle streusel
topping evenly over all of the muffins. If you like them really “streuselly”,
use it all, if not, you'll have some for another recipe!
7. Bake at 350 for about
18-20 minutes. (When you check these, just check around the edge since the
middle will obviously be gooey!)8. Remove from pan to a
wire rack after about 2-3 minutes of cooling
18-20 minutes. (When you check these, just check around the edge since the
middle will obviously be gooey!)8. Remove from pan to a
wire rack after about 2-3 minutes of cooling
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