Pumpkin cream cheese muffins
I have had a tin of pumpkin puree for a while now, I was getting excited after seeing all the pumpkin recipes available, this made it really confusing for me and I get confused easily!!!. I haven’t really cooked much pumpkin stuff, I remember I made pumpkin pie once and I didn’t think much of it, it lacked flavour and sweetness, it was a bit of a disaster :(. I was willing to try again and it’s all the rage in America but not as much here, although I think there is a craze for it now. I also love using spice in my recipes and knowing I could spice this up is perfect.
I finally decided on making two things, the muffins and pumpkin scones, there was enough to make both items.
The original photo of these were so mouthwatering, I was amazed, obviously my photos don’t do it any justice. I did think there was no need for the cream cheese inside, I felt it lacked flavour. I think that if you do want to add the cream cheese maybe mix it with some sugar and vanilla extract to give it that flavour it needs. I will not add it next time I make it though. Apart from that the muffins were moist.
- 1 1/2 cups - plain flour (190g)
- 2 tsp - pumpkin spice
- 1/2 tsp - baking soda
- 1/2 tsp - baking powder
- 1 tsp - salt
- 2 - eggs (I used medium)
- 1 1/2 cups - light brown sugar (300g)
- 1 cup - pumpkin puree (220g)
- 1/4 cup - vegetable oil
- 1/2 tsp - vanilla extract
- Cream cheese (keep in the fridge until step 5) - cut into 12 pieces
- 1/3 cup - plain flour
- 3 tbsp - dark brown sugar
- 2 tbsp - unsalted butter, cold - I cut them into cubes
- 1/8 teaspoon - pumpkin spice (I used 1/2)
- 1. Preheat the oven to 180°C and line a muffin tin with 12 cases.
- Make the topping - combine flour, dark brown sugar, pumpkin spice and then mix. Then add the butter and crumble until it forms crumbs - leave in the fridge.
- 2. In a medium sized bowl add the flour, pumpkin spice, baking soda, baking powder, salt and mix.
- 3. In another bowl or jug add eggs and lightly whisk then add the light brown sugar, pumpkin puree, vegetable oil, and vanilla extract, mix well.
- 4. Pour the wet ingredients into the dry and fold until combined.
- 5. Fill the cases until 1/2 full then put a piece of cream cheese in the center of batter, full again until 2/3 full and then sprinkle streusel mixture over muffins.
- 6. Bake on the centre shelf for about 25 minutes.
- I would omit the cream cheese out but if you want it then feel free.