September 12, 2007
Pumpkin Surprise Muffins
Last weekend Alexis saw some local sugar pumpkins and wanted to get some. She's all about pumpkins. Loves them! We decided one of the things we could do was to make some Pumpkin Muffins and I decided it would be fun to add a little twist, a "surprise" if you will. What's better than a surprise? Most people like surprises. The "surprise" in these muffins is a little bite of cheesecake in the middle of each one! I decided this would make a good treat for Jamison to take to work since Fall is on our doorstep. I'm really enjoying making up new recipes and testing them out on Jamison's coworkers! Hopefully they are enjoying it too. :o)
What You'll Need for the Pumpkin Batter:
3 cups of unbleached all purpose flour (Note: I had intended to use White Whole Wheat flour, but I realized I was out. You could easily substitute it for all of or part of the white flour.)
1 tablespoon of baking powder
1 teaspoon of baking soda
1 teaspoon of sea salt
2 cups of mashed pumpkin
1 stick of butter, melted (Note: You could use unsweetened apple sauce instead of the butter. Again this was my intention, but I realized I was out of apple sauce.)
1 cup of natural brown sugar
1/2 cup of maple syrup
1 cup of light or fat free sour cream
3/4 cup of light or fat free buttermilk
2 teaspoons of cinnamon
2 teaspoons of vanilla
What You'll Need for the "Surprise":
1 package of cream cheese, softened (Note: Any variety is fine...Regular, light or fat free)
1/2 cup organic cane sugar
1 teaspoon of vanilla
1/8 cup of unbleached all purpose, flour
Preheat oven to 350 F.
Mix dry ingredients (flour through sea salt) in a large bowl and set aside.
In a separate bowl mix remaining ingredients (pumpkin through vanilla) and stir until incorporated. Mix dry mixture with wet mixture and stir until completely mix. Set aside.
Cream together cream cheese, sugar, egg and vanilla until smooth. Add flour and mix until just incorporated. Set aside.
Spray two muffin pans with non stick spray. Fill each cup 1/4 of the way full with pumpkin batter and then add a dollop of the "Surprise" mixture (roughly 1 tablespoon or less) into the middle of each cup. Top with more pumpkin batter to cover the "surprise".
Bake for 20-25 minutes or until muffins stick done.
Makes about 24 muffins
Notes: You could add a cup of nuts and/or raisins to the pumpkin batter for even more yummy goodness. We used fresh pumpkin that we roasted in the oven and mashed ourselves. This process gave lovely little bits of pumpkin throughout the muffins. You could easily used canned pumpkin instead.
Posted by Dianne at September 12, 2007 7:37 AM
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Wow, Dianne! These look heavenly. I think we're getting pumpkins from our CSA soon. I'm going to try these with some wheat-free flour mix.
Posted by: Allie at September 12, 2007 11:13 AM
Oh that will be interesting! Let me know how they turn out. :o)
Posted by: Dianne at September 12, 2007 1:56 PM
Looks like the perfect recipe for Fall.
Posted by: Cate O'Malley at September 12, 2007 9:50 PM