I am having issues creating quality beauty posts lately as I haven’t bought anything new lately! Don’t worry, they’re coming! Until then, I’ve got FOOD! I’ve been wanting to make these for sooooo long but I don’t have the right pan in my apartment so I have to wait until I go back home for Thanksgiving! However, I want to share with you all because I want SOMEBODY to be able to make these delicious things. Wanna know what I’m talking about? Here:
|Image and recipe courtesy of See Brooke Cook|
For the filling:
8 oz cream cheese, softened (I used light)
1 cup confectioners’ sugar
For the muffins:
3 cups white-wheat/all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 Tbsp plus 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil (or applesauce, I used half of each)
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Refrigerate the mixture while you make the muffins to allow it to cool and thicken slightly.
Fill each muffin pan with just enough batter to cover the bottom of each well (about 1-2 tablespoons). Scoop a small amount of the cream cheese mixture into each muffin well, then top each with the remaining batter, covering the cream cheese completely.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. It may be tempting to eat them hot from the oven, but the cream cheese will be extremely hot, patience is a virtue.