Pumpkin Muffins? Yes Please!
October is ALL about pumpkins! These cream cheese stuffed pumpkin muffins are a perfect way to celebrate this autumn season.
3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin pie spice
1 pinch cardamom – optional
1 tsp salt
1 tsp baking soda
3 cups sugar plus 3 tablespoons
2 cups pumpkin
1 1/4 cup vegetable oil
8 ounces cream cheese
Chopped pumpkin seeds, walnuts or pecans – all optional
Brought to you by Office Manager Kristen Dean and her puppy!
Preheat oven to 350
Mix cream cheese with 1 egg and 3 tbls of sugar. Put mixture on a piece of wax paper or parchment paper and shape it into along log. Put it into the freezer for about an hour.
Mix all other ingredients in a large bowl except the cream cheese mix and the nuts.
Unwrap the cream cheese and cut with a sharp knife so cream cheese disk equals 1-2 tsps. If the cream cheese disks are too big around, cut thick slices and then cut them in half.
Fill muffin tin- greased or paper cups 1/2 full – 3/4 full. Put cream cheese disc in the middle pushing down. Sprinkle top with chopped nuts.
Bake at 350 for 20-25 mins. until toothpick comes out clean. Do not touch the cream cheese. HOT!
Let cool in pan for 5 mins then move to a baking rack. Cream cheese will still be hot. Wait until cooled down and enjoy!
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Available through October 2018