The cream cheese filling is quick and simple, combining softened cream cheese, sugar and vanilla and whisking until smooth. I used a combination of spices and chose to use individual spices (cinnamon, nutmeg, ginger and clove) over pumpkin pie spice so that I have more control over the flavor and can adjust the spices to suit my tastes. They are made using the traditional muffin method by combining dry ingredients in a bowl and wet ingredients in another, then combine them by pouring the wet into the dry and mixing with a light hand until just combined. The muffins are super easy to make and don't require a mixer - a definite win. If you use canned, just be sure to use pure pumpkin and not the pumpkin pie filling, which is sweetened and seasoned. I've had pumpkins that were sweet and flavorful, but I've also had some that were bland and grainy. Like with any other vegetable, flavor and ripeness of a pumpkin can be a bit of a gamble. I've had mixed results with fresh sugar pie pumpkins. Canned pumpkin is convenient for use as well as being generally consistent in flavor and texture. I don't find that roasting and making my own pumpkin puree is really worth it. Since I tend to use a lot of pumpkin in the fall, my preferred way to use pumpkin is straight from the can. To roast a pumpkin or used canned pumpkin? So I knew that the first pumpkin recipe I shared on the blog needed to be these pumpkin cream cheese muffins. When I start baking with pumpkin, it's always muffins, bread or cake. Skinnytaste's Hearty Vegetarian Pumpkin Chili is also a family favorite. Some of our faves: Half Baked Harvest's Smoky Pumpkin Beer and Cheddar Potato soup is so, so delicious and a huge hit in my house. Usually, I use pumpkin in savory cooking before I end up baking with it. I've not met many (if any) apple bakes or desserts that I didn't like. Really, the first signs of fall for me means apple baking season. Locally roasted with a splash of cream for me please. I definitely don't enjoy in it in my coffee. I'll admit, I'm not much a fan of the "pumpkin spice" trend. These pumpkin cream cheese muffins are fluffy, moist and perfectly spiced and filled with lightly sweetened cream cheese and topped with a crunchy pepitas and cinnamon sugar - and I have to say, I think they are so much better than the coffee shop pumpkin muffin. I've been baking a lot (my house smells a-mazing), planning recipes to share on the blog as well as developing my holiday menus for the bakery. Today I'm sharing my first ever pumpkin recipe on my blog (yay!) - my pumpkin cream cheese muffins with cinnamon sugar pepita topping. I thrive this time of year, and I'm totally energized by the cool weather, color changing leaves and the smell of warm spices. Oh hi! Guys, I have been living my best autumn-pumpkin-caramel apple life. Please refer to my privacy policy for more information.
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