I have to admit, my two favorite muffin recipes come from my mom. So I decided to try her recipe for Cranberry Pumpkin Muffins and see how they tasted with cream cheese baked inside. I doubled the recipe below, and did indeed use a cream cheese middle for half the muffins. I could go either way with these. They taste just fine with them, but also taste great without them. I didn’t add sugar to the cream cheese, so I suppose that could change the outcome if it were used.
1 c. cranberries
1 tsp. grated orange rind
3/4 c. sugar
1/3 c. vegetable oil
¾ c. canned pumpkin
1 ¾ c. flour
½ tsp. salt
½ tsp. baking soda
1 Tbsp. baking powder
optional: 4 oz. cream cheese (1/2 of a normal store-bought package)
Grease 12 muffin cups or line with papers. In small bowl, stir together cranberries, orange rind, and 1/4 c. sugar; set aside.
In another small bowl, mix oil and eggs; stir in pumpkin.
Into large bowl, mix remaining dry ingredients. Add pumpkin and cranberry mixtures to dry ingredients; stir just until moistened. Divide batter between muffin cups. Bake at 400o F. for 20-25 minutes or until tops are golden brown.
If using cream cheese, while filling muffin cups: add enough batter to cover bottom of muffin cup. Place squares of cream cheese over bottom layer of batter and cover and fill remainder of each muffin tin. Bake as directions indicate.