Tuesday, October 4, 2011

Baker's Dozen

Oh, delicious fall eats! I welcome you back into our lives, filling us up with hearty nourishment and opening the doorway to a season filled with a bounty of endless treats.

Yes, October is here. We have yet to visit the pumpkin patch but I have however, baked up an oh! so yummy! batch of cream cheese pumpkin muffins. (These were baked out of desperation for a local Starbucks.)

Here is the recipe (modified from a recipe found on food.com):

3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg (my most favorite spice)
1/2 teaspoon ground ginger
4 teaspoons pumpkin pie spice 
1/8 teaspoon cardamom
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 butter melted & cooled
8 oz cream cheese softened
1 teaspoon vanilla

In a small bowl combine cream cheese and vanilla, mix well with an electric mixer. Set aside.

In a large bowl combine flour, spices, baking soda, eggs, sugar, pumpkin, and butter. Mix until combined with a wooden spoon.

Lightly grease muffin pan and fill cups 1/2 way with pumpkin batter. Spoon 1/2 to 1 teaspoon of cream cheese mixture onto filled cups and press cream cheese down a bit into batter. (This way there is cream cheese to enjoy with every bite!)


12 Jumbo muffins: bake at 320 for about 25-30 minutes 
24 regular muffins: bake at 350 for 20-25 minutes 

Let sit in pan for 5 minutes before removing and enjoy once cooled down a bit. 

I recommend pairing it with a chai spice latte.

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