Cynthia is a digital marketer, writer, and artist. She writes about a variety of topics, especially digital marketing, languages & culture.
Pumpkin Pie Muffins
I have to tell you that in the months of November and December, my cravings for all things pumpkin and cheese seem to skyrocket.
It could be the pumpkin eggnog that I see at the store. It could be the pumpkin pie spices that go on sale.
It could be those random cinnamon-scented brooms they sell at the entrance to the store.
Then there's the whole pumpkin pie idea that makes a complete Thanksgiving, or the fact that all things nice and cinnamon and spice seem to characterize this time of year in the United States.
I have no idea. But, I had a craving. I found an original recipe online about pumpkin cheesecake muffins. I always have to add my own spin on things, so I adapted the following recipe from the original.
These can also work well as a breakfast recipe. Think of them like a pumpkin pastry. The kids will love them, and while they're not the most heart-healthy muffins in the world, you can be sure everyone's getting adequate dosages of Vitamin A and calcium with every moist, cheesy bite.
|Prep time||Cook time||Ready in||Yields|
12 muffins (plus a little leftover)
For the muffins:
- 1 (15-oz.) can pumpkin
- 1/4 cup melted butter
- 2 eggs
- 1 cup white sugar or brown sugar
- 1 1/4 cup flour
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
For the cream cheese filling:
- 8 oz cream cheese, room temperature (very important)
- 1 egg
- 1/2 cup sugar
- 1/2 tsp. vanilla
- Preheat oven to 350 degrees F.
- Make the muffin mix: In a large bowl, mix the canned pumpkin, vegetable oil, 1 cup sugar, eggs, and vanilla by hand until smooth and even.
- In a separate bowl, mix together the flour, baking powder, salt, cinnamon, and pumpkin pie spice until well blended. Transfer to the pumpkin mixture and mix well.
- Make the cream cheese filling: Combine the cream cheese, egg, 1/2 cup sugar, and vanilla into a large bowl. With a mixer on a low setting, beat these ingredients until they are completely smooth and have the consistency of yogurt.
- Spray your muffin tin with non-stick spray. In heaping spoonfuls, fill the cups of a 12-muffin pan 1/3 of the way full with the pumpkin mixture. Add 1-2 tablespoons of the cream cheese mixture on top. Then, top with another 1-2 tablespoons of the pumpkin. Take a butter knife and gently swirl the pumpkin and cheesecake mixtures together.
- Bake in the oven for 30 minutes, or until the tops of the muffins start to brown a bit. If you also make (or choose to make) mini-loafs instead, the bake time increases significantly. Allow for about 50-55 minutes for the loaf to bake, or until it starts to brown on top.
- A flat spatula really helps to drain out the bowls and get as most pumpkin and cheesecake into the muffin tin as possible.
- You can experiment with other fruits: try a pint of strawberries or blueberries. Just be sure to blend them up first (unless you want chunks of the fruit to be in the muffins).
- Sprinkle the muffins with a little bit of confectioner's sugar when they're right out of the oven. They'll be extra sweet and delicious.
- While these are great for breakfast, they'll also make a great dessert or snack.
- If you have a flour allergy, you can try substituting coconut flour. However, I have not tried that substitution and I'm not sure how it would affect the texture.
Fun Pumpkin Facts
- I know a friend whose eyesight was starting to deteriorate. She began eating canned pumpkin every day and the next time she went to the eye doctor, her vision had improved so much, she didn't need glasses!
- Pumpkin is also great for anemia and constipation.
© 2012 Cynthia Calhoun