As the temperature keeps dropping, thoughts of apples and pumpkins overtake my little cooking mind. I seek out recipe that has either of these two quintessential fall treats. These little muffins started out as a simple pumpkin muffin, but I have made several versions including this one with a cream cheese layer. You could also adapt it by adding nuts, dried fruits or a crumb topping for a little variety.
Pumpkin Cream Cheese Muffins – adapted from Cooking Light
Cake layer2 3/4 cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 1/2 tsp nutmeg 1/2 teaspoon salt 1 cup canned pumpkin 3/4 cup light sour cream 1/3 cup 2% milk 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 large egg 1 large egg white
Cream Cheese Layer1 pkg light cream cheese, softened 1/3 cup light sour cream 2/3 cup powdered sugar 1 tsp vanilla 1/4 tsp cinnamon
Preheat oven to 375°. Coat muffin tin with cooking spray.
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
2. Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist.
3. In a seperate bowl, combine the ingredients for the cream cheese layer.
4. Place approximately one spoonful of pumpkin mixture into bottoms of muffin pan. On top of pumpkin mixture, spread one to two tablespoons of cream cheese mixture. Top with one spoonful of pumpkin mixture. The muffins will increase in size quite a bit, so don’t worry about covering the cream cheese mixture completely.
5. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Best served at room temperature.
Yield 24 muffins.
What is your favorite pumpkin recipe?