Sunday, 25 October 2015

Pumpkin & Cream Cheese Muffins

Another lovely recipe, Pumpkin and Cream Cheese Muffins, courtesy of Joy Of Baking. I had to search to find some pumpkin puree, but found it in Waitrose, so I was all set to go.

The muffins are flavoured with the pumpkin and some spices and then a nice cream cheese mixture is spooned into a dip in the batter, so that as it bakes the muffin comes up around the cream cheese which sets nicely. 

It is a simple enough recipe and the results are very good indeed, certainly a nice treat on a lovely autumnal day.

The recipe below will make about 12 muffins, direct in the muffin pan without paper cases.

Ingredients:
Cream Cheese Filling:
  • 227 g full fat cream cheese, at room temperature
  • 65 g granulated white sugar
  • 1 lmedium egg, at room temperature (55 grams out of shell)
  • 1/2 teaspoon pure vanilla extract
Pumpkin Muffins:
  • 195 g all purpose flour
  • 200 g granulated white sugar
  • 1 teaspoon  baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon  ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon  salt
  • 113 g unsalted butter, softened
  • 2 medium eggs, at room temperature (110 grams out of shell)
  • 1 teaspoon pure vanilla extract
  • 170 g solid packed, canned pumpkin puree


Pumpkin Cream Cheese Muffins
Method:
  1. Preheat your oven to 350 degrees F (180 degrees C). Place your oven rack in the middle of your oven. Butter or spray each muffin cup with a non stick vegetable spray.
  2. In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
  3. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. 
  4. Set aside while you make the muffin batter.
  5. In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, baking soda, ground spices, and salt. 
  6. Add the butter, eggs, vanilla extract, and pumpkin puree. 
  7. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30-60 seconds. 
  8. Scrape down the sides of the bowl as needed.
  9. Fill the muffin cups evenly (about 2/3 full) with the batter using two spoons or an ice cream scoop. 
  10. Make a well in the center of the batter of each muffin andthen spoon a few tablespoons of the cream cheese filling into the well.
  11. Place in the oven and bake for about 18 -20 minutes,or until the cream cheese filling has set and the pumpkin feels springy to the touch (a toothpick inserted into the pumpkin part of the muffin will come out clean.)
  12. Place on a wire rack to cool.

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