Wednesday, September 25, 2013

pumpkin cream cheese muffins

these are a fun and healthy treat with a surprise filling
adapted from
makes 21-24 muffins


for the filling:
8 oz. cream cheese, at room temperature
2 Tbsp. honey

for the muffins:
3 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 Tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
1 cup brown sugar
2 cups pumpkin puree
1/2 cup oil
3/4 cup unsweetened applesauce

for the topping (optional):
4 Tbsp. whole wheat flour
7 Tbsp. rolled oats
3 Tbsp. turbinado (coarse) sugar
1/2 tsp. ground cinnamon
3 Tbsp. cold butter, cut into pieces

1. To make the filling combine the cream cheese and honey in a bowl. Beat with mixer until smooth. Transfer to a pastry bag and pipe 24 equal dollops onto parchment or wax paper. Freeze until firm, at least 3 hours.
2. To make the muffins, preheat the oven to 350ºF. Line muffin pans with paper liners or grease. In medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In a large bowl combine eggs, sugar, pumpkin, oil, and applesauce. Mix until blended. Add in dry ingredients, mixing just until combined.
3. To make the topping, combine flour, oats, sugar, and cinnamon in a small bowl. whisk to blend. Add in the butter and cut into try ingredients with a pastry blender or two forks (or handy dandy tupperware food mixer) until mix is coarse and crumbly. Transfer to refrigerator until ready to use.
4. To assemble muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom (about 1 Tbsp). Place the dollop of cream cheese on top. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Sprinkle each with topping if desired.
5. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving (because the filling is hot).

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