I am definitely on a pumpkin kick over the last week. Fall is approaching and who can’t be inspired by the yummy fall fruits and veggies found at your local farmers market. I bought two more pumpkins at mine and have made these really awesome muffins. I must say this is the second time I’ve used this recipe. If you are going to used canned pumpkin, make certain it’s not the pumpkin pie mix, as it makes the flavor too strong. If you have no other option but to use the canned pumpkin pie mixture, eliminate the pumpkin pie spices.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 teaspoon pumpkin pie spice
- 1 pinch cardamom
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups pumpkin
- 1 1/4 cup vegetable oil ( substitute some or all with natural applesauce, to cut back on the fat)
- 8 ounces cream cheese
- chopped pumpkin seeds, walnut or pecans (optional).
( Note: The cheese cake flavored kind is really yummy to use instead of the plain variety)
Directions
- Preheat oven to 350.
- Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
- Put it in the freezer while you mix and fill the pans, up to an hour.
- Unwrap and cut with a sharp knife so each cream cheese disk equals 1 – 2 teaspoons. If the cream cheese disk are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
- Mix all ingredients together (except cream cheese and nuts).
- Fill muffin tins (greased or paper cups) half full
- Put cream cheese discs in the middle, pressing down.
- Sprinkle with 1 teaspoon chopped nuts.
- Bake at 350 for 20 – 25 minutes, until a toothpick comes out clean from the muffin part.
- Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cooks.
Rebecca's World 