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Thursday, November 12, 2015

Corinth's Pumpkin Cream Muffins

This recipe was up on my website for quite a while, and then (such is life) when I switched it out for a ginger mocha, apparently I did it too soon. Every recipe I really, really love gets a place in my writing, so keep an eye on that webpage if you like this one. But I've had recent requests for this particular recipe, so here it is finally, and I hope you love it as much as we do! (And as a blog post, it will remain solidly online for whenever you want it.) I'm kind of one of those start-with-a-recipe-and-then-do-what-sounds-yummy sort of cooks, but this is a pretty good approximation of what we do. You might want to shift it around to taste. For instance, last time I made them I put minced ginger in the muffin part, and a little bit of heavy cream in the creamy part, and it was pretty amazing.

Corinth’s Pumpkin Cream Muffins
 
"Charlie especially liked my pumpkin cream muffins, I was pleased to note; he ate five of them in a row, and then asked if there were more, and it made me rather happy. "

Muffins:
4 cups flour
2 tsp. baking powder
3 cups sugar
1 tsp. allspice
¼ tsp. cloves
½ tsp. salt
1 tsp. baking powder
1 tsp cinnamon
1 tsp. nutmeg
1 cup cooking oil
2 14 ½ ounce cans pumpkin (or equivalent)
2/3 cup milk
4 eggs

Creaminess:
2 8oz packages cream cheese, softened
¾ cup powdered sugar (or to taste)
2 tsp. vanilla

Mix together all the dry ingredients for the muffins. Add the yummy wet stuff and blend it all together nicely, then place in muffin tins (or whatever fun thing you’re using to cook it), filling the cups about ½ way full.

Dump your cream cheese, vanilla, and powdered sugar into a mixing bowl and blend till smooth. I recommend giving it a taste test to make sure it’s as sweet and vanilla-filled and yummy as you want it. Once satisfied that it is perfect, take your mixing bowl to the filled muffin tins, make a hollow in one of your muffins-to-be, and stuff that hole brimming filled with creaminess.

Once all your muffins have cream shoved down deep inside them and spilling over the top, place your muffin tins in the oven and cook for about 20 minutes at 350. Keep a close eye on them as different ovens cook differently, and these muffins dry out fast if overcooked.

This recipe makes 3 – 4 dozen, because you are certain to get requests for seconds…and thirds…and fourths…  

5 comments:

  1. Excellent muffins! Now my mouth is watering...

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    1. Heh heh, maybe I'll have to find the time to make us some for tonight. :)

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  2. Thanks so much! Can't wait to try them!

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  3. Thanks so much! Can't wait to try them!

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