From the Muffin Factory

March 1, 2011

The Hana Kate test kitchen has been hard at work, making muffins every day. Hana Kate’s favorite kind is blueberry muffins. But we took a break from the norm this weekend to try out these yummy pumpkin cream cheese that my sister-in-law posted on her blog last week.

I followed the recipe she posted, only leaving out the ground cloves and cutting the 2 cups of sugar down to 1.5 cups. (At first, I thought maybe it would have been good to have that extra half-cup of sugar, but after letting it stay in the fridge overnight, the flavors and sweetness tasted a lot better.) I also did not make the streusel topping, and instead used chopped roasted pecans and leftover cream cheese icing.

What’s special about these muffins is that they have a yummy cream cheese filling! I had leftover, so I varied the muffin toppings, as well. This recipe calls makes 24 muffins, which is not good for my “No S” diet…so we had fun testing, gave some away, and need to give away more. But a great muffin all in all. Especially since I have a whole case of pumpkin to use! We liked it, but Hana Kate would rather have her blueberry muffins. Every. day. 🙂

You can check out her amazingly detailed instructions here. Christa froze her cream cheese mixture overnight, and I recommend that; I went with 2 hours and it wasn’t quite long enough. Her recipe from here, which is an adaptation of this recipe for a Starbuck’s version. Of course, the last recipe says it makes 24 miffins. I’m not sure what miffins are, but these things sure were good! 🙂

Here’s the version we made (what’s pictured above):

  • 3c. flour
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 4 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 c. sugar
  • 4 eggs
  • 2 c. cooked or canned pumpkin
  • 1 1/4c. vegetable oil
  • 8 oz. pkg. cream cheese + 1 c. confectioner’s sugar
  • chopped roasted Bourbon Maple pecans (from Whole Foods)

Preheat oven to 350. Mix dry and wet ingredients separately. Mix in wet ingredients. Fill muffin tins half full. Put 1-2 tsp. cream cheese in the middle, and  add batter on top of cream cheese to fill muffin cups. Sprinkle with chopped nuts. Bake at 350 for 20-25min..

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  • Lisa @ Sweet as Sugar Cookies March 6, 2011 at 2:52 pm

    Wow, those muffins look so good they could be dessert. I have a sweet treat linky party going on at my blog until tomorrow night and I’d like to invite you to stop by and link your muffins up.

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