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Pumpkin Cream Cheese Muffins

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There’s nothing like pumpkin anything to kick off the fall season…  Pumpkin scones, pumpkin spice drinks, and of course pumpkin cream cheese muffins.  Starbucks really knows their pumpkin baked goods….

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(This photo is from a more successful pumpkin season…)  Unfortunately this year’s pumpkin crop in the backyard is pretty much non-existent because I was far too late getting the plants in the ground.  While there is no shortage of foliage to my plants, the actual pumpkins are maybe 2″ diameter and probably wont amount to anything.  Thankfully I still have perfectly good puree preserved from years’ past still in my freezer.  I was aiming for ‘as good as Starbucks’ with this muffin recipe, however I have to say I think these Pumpkin Cream Cheese Muffins are actually better!

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PREP TIME: COOK TIME: TOTAL TIME: 45 min    YIELD: 12
Ingredients:

Cream Cheese Centre:

  • 4 oz cream cheese (1/2 a package)
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla

Pumpkin Seed Topping:

  • 1/3 cup pepitas
  • 2 1/2 tbsp granulated sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Pumpkin Muffin Batter:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 1/3 cup canola oil
  • 1/3 cup and 2 tbsp buttermilk
 Directions:
  1. For Cream Cheese Centres: combine cream cheese, sugar, and vanilla and mix until smooth.  Place in the fridge and chill until you’re ready to use; this makes it a bit easier to handle later.
  2. For Pumpkin Seed Topping (optional, but well worth it): Line a plate or baking tray with parchment paper and set to the side.  Heat large frying pan on medium-high heat, and add pepitas, stirring frequently.  When pepitas begin to pop after 3 to 5 minutes, add the sugar, cinnamon, and salt to the pan.  Stir continuously until the sugar begins to caramelize.  Carefully remove the seeds from the pan and place onto the parchment lined plate to cool.  Once cooled, break apart for sprinkling on top of muffins.
  3. For Pumpkin Muffins:  Preheat oven to 350 degrees F and line muffin tray with paper cups.  Combine dry ingredients: flours, baking powder, baking soda, cinnamon, ginger, cloves, allspice, salt, and sugars.  I had substituted coconut palm sugar instead of brown sugar.   Whisk together and set aside.
  4. In large mixing bowl, combine eggs, vanilla, pumpkin puree, canola oil, and buttermilk and mix with an electric mixer just to combine.  Add the dry ingredients to the bowl gradually and mix just until combined, 30-60 seconds.
  5. Fill the muffin cups about 3/4 of the way full with batter.  Add a dollop (about a level teaspoon) of the chilled cream cheese mixture to the centre of each muffin, then cover with remaining batter to fill the muffin cup.  Sprinkle candied pumpkin seed topping on top, then place in oven.
  6. Bake for 25 minutes, or until a toothpick inserted (not through the cream cheese!) comes out clean.

 

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