Pumpkin muffins
Pumpkin muffins filled with molten cream cheese
Servings: 24
Ingredients
For the cream cheese filing:
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
For the muffins:
- 3 cups All-purpose flour
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 tablespoon Cocoa powder (or pumpkin pie spice), 1 tablespoon
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 cups Sugar
- 4 large Eggs
- 2 cups Pumpkin
- 1 1/4 Vegetable oil
For the topping:
- 1/2 cup sugared pecans
Instructions
For the filling:
- Mix the cream cheese, powder sugar, and vanilla together until well incorporated.
- Form the mixture into a long log on top of a sheet of parchment paper or aluminum foil
- Wrap up and freeze for about 2 hours.
For the muffins:
- Preheat oven to 350 degrees.
- Line the cupcake/muffin tins with cups or grease well.
- Finely chop sugared pecans for topping and set aside.
- In a large bowl, combine the first 7 ingredients (flour, cinnamon, nutmeg, cloves, cocoa powder, baking powder, and salt) and set aside.
- In a separate bowl, mix the eggs, sugar, oil, and pumpkin on low speed (or whisk by hand) until combined.
- Add the dry ingredients and mix until combined (do not overmix).
- Remove the cream cheese log from the freezer and slice into 24 pieces.
- To assemble the muffins, spoon about 1 tablespoon of batter into each tin, top with the cream cheese slice, and finish with another 2 tablespoons of batter (try your best to ensure the cream cheese is in the center of the muffin)
- Top with a sprinkling of the chopped sugared pecans
- Bake for about 20 to 25 minutes.
- Allow the cream cheese to cool before eating. It will be hot!