PUMPKIN CREAM CHEESE MUFFINS

 PUMPKIN CREAM CHEESE MUFFINS RECIPE

Pumpkin, nuts, spices...fall is in the air! 

If you like pumpkin, and the fall spices, this is one of the recipes you would want to try and make during the fall season.

Theses muffins are absolutely delicious!  With a soft and creamy center, they are perfect to be enjoyed with your favorite cup of java, your pumpkin latte or just as a snack. 

I hope you 're going to give this recipe a try. 

Enjoy!

 

INGREDIENTS

Filling:

8 oz. (250 gr)  cream cheese, softened

1/4 cup icing sugar

1/4 tsp vanilla extract

 

Muffin Batter:

1 1/2 cups all-purpose flour

1 1/2 tsp  baking powder

1/2  tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp  ground cloves

1/2 tsp  ground allspice

1/2 tsp salt

3 eggs

3/4 cup demerara brown sugar

1 tsp vanilla extract

3/4 cup vegetable oil

1 1/4 cup canned pure pumpkin puree* 

 

Topping:

3/4 chopped walnuts or  (Candied Pumpkin Seeds )

 

DIRECTIONS

Make the cream cheese filling by beating the cream cheese, sugar and  vanilla together.  Mix until smooth, and then cover with a plastic and chill until firm.

Preheat the oven to 350 F. While oven is pre-heating make the batter.

To make the muffin batter, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, and salt in a medium bowl. 

In a separate bowl, using an electric mixer, beat the eggs, sugar and vanilla until creamy. Slowly beat in the oil and  the pumpkin pure.  Add the dry ingredients and mix for  30 seconds, or until batter is smooth.

Using an ice cream spoon, scoop the batter into paper muffin cups lined  12-cup muffin tin. The batter should be level with the top of each cup. Scoop up approximately 1 tablespoon of the sweetened cream cheese and press it down with a teaspoon spoon into the  middle of each cup of batter. Sprinkle some chopped walnuts  (or pecans) over each muffin and bake for 20 to 25 minutes, until lightly browned on top and a toothpick inserted into the muffin part comes out clean.

Note: These muffins freeze well for several months. Defrost at room temperature for 1 to 1½ hours before serving.

*Use only pure pumpkin not the pie filling. 

 

 Candied Pumpkin Seeds

INGREDIENTS

2 tablespoons light brown sugar

1 tablespoon water

1/4 teaspoon ground cinnamon

3 tablespoons shelled pumpkin seeds (pepitas)

DIRECTIONS

To make the candied pumpkin seeds add  the light brown sugar, water, and cinnamon to a skillet and place over medium heat. Add the pumpkin seeds and stir constantly until the water evaporates and the sugar crystallizes on the nuts, for about 2 minutes. When you see the sugar starting to harden on the seeds, immediately turn off the heat and pour them out onto a plate to cool. Separate any seeds that are stuck together

ENJOY!