Rachel Adams

Left over Halloween pumpkins what do we do??? Why we make pumpkin puree and then turn them into super yummy pumpkin cheesecake muffins, pumpkin butter and bread....oh how I love the flavors of fall.

So without further ado here is the recipe:

1 C. pumpkin
2/3 C. brown sugar, packed
1 C. milk
1/2 C. vegetable oil
2 eggs
3 C. all purpose flour
1/2 C. sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
1/2 C. chopped walnuts or pecans

Filling Ingredients

1 (8 ounce) packages cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 eggs
1/4 cup sour cream
1 teaspoon vanilla

Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing muffin batter. Heat oven to 400ºF. Grease 24 muffin cups, or line with paper baking cups. Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts. Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag. Then lift the piping bag out and repeat for all 24 muffins. Bake 20 to 22 minutes or until lightly golden brown. Immediately remove from pan.
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