Monday, October 12, 2009
Due to Popular Demand
Here is the recipe for the "Starbuck's" Pumpkin Cream Cheese Muffins that I slopped all over the floor in my previous post:
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 pinch cardamom (optional)
1 teaspoon salt
1 teaspoon baking soda
2 cups sugar
2 cups pumpkin
1 1/4 cups vegetable oil
8 ounces cream cheese
chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)
1 Preheat oven to 350.
2 Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3 Put it in the freezer while you mix and fill the pans, up to an hour.
4 Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
5 Mix all ingredients together (except cream cheese and nuts).
6 Fill muffin tins (greased or paper cups) half full.
7 Put cream cheese disc in the middle, pressing down.
8 Sprinkle with 1 tsp chopped nuts.
9 Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
10 Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
*For a lowfat alternative, substitute applesauce for the oil and use low fat cream cheese instead of the full fat version
*Keep bowl away from the edge of the counter (see previous post)