Pumpkin Muffins with Cream Cheese Filling
Pumpkinoholic!
(Disclaimer: I am not addicted to pumpkins. I could quit pumpkins any day if I really wanted to. I would not be able to have a job if I were addicted to pumpkins. As a matter of fact, I missed one day of eating pumpkins last week so I couldn't be a pumpkinoholic.)
That is me during the fall. Pumpkin coffee, pumpkin ravioli, pumpkin ice cream...if it has a pumpkin label on it, I'm probably going to love it.
I love fall, and we don't get much of one here in the deep south, so we have to appreciate every little symbol of fall that we can haul in or manipulate and for me that is the pumpkin (and endless boxes of Halloween decorations).
This weekend I made Pumpkin Muffins with a Cream Cheese Filling. They were delicious and ultra filling. Can't eat too many of these babies. I made them in pumpkin shaped muffin pans, but they didn't rise enough to fill out the pumpkin shape and instead looked like regular muffins. Oh well, they still tasted good.
Pumpkin Muffins with Cream Cheese Filling (adapted from Eat, Run, Read)
Filling
1 cup powdered sugar
Muffins
3 cups whole wheat flour
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
2 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
3 large eggs
2 cups sugar
1 can pumpkin puree (15 oz)
½ cup coconut oil
½ cup applesauce
For filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Place bowl in refrigerator to chill while making the muffins.
For muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients and mix.
Fill each muffin cup with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place about 1 tbsp of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.
Bake for 20-25 minutes. Transfer to a wire rack and let cool. Eat and join us nonpumpkinoholics.
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