So you may remember my recent post on Easy pumpkin muffins - that may be too easy for some readers so I enlisted my friend Carissa to write something a bit more challenging – here is is in her own words….
Hi! My name is Carissa, and I love fall! There is so much to love about the season; however, to sum up – for me, it is the beginning of the road to the most wonderful time of the year (and I LOVE Christmas). This year, I decided to start a new tradition with my family and celebrate “Fall Day” – which is really just the first day of fall (or the first Saturday, whichever will be most convenient in the future). It included buying candy corn, putting up the fall decorations, a small fall craft with my 2-year-old (6-month old will have to wait till next year), and baking a special fall treat! This first annual “Fall Day” treat was quite scrumptious, if I do say so myself. And now, without further ado, I present for your enjoyment (hopefully)…Cream Cheese Filled Pumpkin Muffins.
1 ½ cup all-purpose flour
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon salt
½ teaspoon baking soda
1 cup packed dark brown sugar
½ cup vegetable oil
1 (15 ounce) can pumpkin pie mix
4 ounces cream cheese
1. Preheat oven to 325 degrees. Line 12 muffin cups with paper liners (or you may grease the muffin cups…I prefer liners whenever I bake any muffins as they seem to help muffins retain their moistness).
2. In a medium bowl, stir the flour, nutmeg, cinnamon, ginger, cloves, salt, and baking soda together in a bowl.
3. In a large bowl, mix the brown sugar and eggs together with a wire whisk until smooth. Add all the vegetable oil and the pumpkin, and blend well.
4. Pour the flour mixture into the pumpkin/egg mixture and stir just till moistened
5. Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup. Push it down into the middle of the batter with a finger. Use remaining batter to cover visible cream cheese.
6. Bake in preheated oven for about 25 minutes. Let cool in muffin tins at least 5 minutes before transferring to a wire rack to cool completely.