Inside out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese

November 25, 2014

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Thanksgiving is nearly upon us and I’m sure you probably feel as though you were drowning in a sea of pumpkin-y recipes. So what do I do, well how does that saying go, “if you can’t beat ’em…” I jumped right on the old band wagon and today bring you a recipe for Inside Out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese.

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Now this isn’t you’re regular old pumpkin bread muffin, oh no. This moist muffin is just full of all of those wonderful flavours that you associate with Thanksgiving – like pumpkin (duh), sweet and tangy apple cider and warm cinnamon. As a bonus, they are stuffed with the most delicious Apple Cider Cinnamon Cream Cheese Spread. This cream cheese spread is made with that boiled cider that I’ve been talking up recently. And you only end up using about 1/2 of the Cider Cinnamon spread in these muffins, so you’ll have plenty around to spread on a bagel or English Muffin, or to dip apple slices or pita chips into, or to just schmear more all over the top of these pumpkin muffins. Hey, I know it is already baked into the middle, but believe me, this spread is amazing! You won’t be able to get enough of it! Yup, it definitely elevates these Pumpkin Muffins to a cut above the regular ones out there. I baked my muffins in an adorable Nordic Ware Maple Leaf Pan, which certainly adds to the harvest vibe.

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However, these muffins bake up brilliantly in regular muffin tins if you don’t have a Maple Leaf Pan. No worries! Perfect with a cup of tea on Thanksgiving morning as you gear up for your busy day or very welcome when passed around to folks as a pre-meal snack. Make up a batch today, Trust me, you will be so thankful you have these little treats on hand!

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Inside Out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese

  • Servings: 12 - 16 muffins
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

  • 1 cup pumpkin purée (about half a standard 15-ounce can)
  • 2 large eggs
  • 1/2 cup brown sugar
  • 3 tablespoons vegetable oil
  • 1/4 cup boiled cider (for best flavor), or dark corn syrup
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup milk
  • 1 1/2 cups Unbleached All-Purpose Flour
  • 1/2 batch of Apple Cider Cinnamon Spread (recipe below)

Directions:

Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers, and grease the papers. Or lightly grease a maple leaf pan.

To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider or corn syrup, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl.

Add the flour and mix until well combined.

Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter. Sprinkle a little Demerara sugar over the top if you like.

If you’re using maple leaf molds, drop about 1 1/2 tablespoons of batter into each of the 6 molds. Add a scant tablespoon of filling, and spread about 1 1/2 tablespoons batter on top. The recipe will make 16 maple leaves, so you’ll need to bake in batches.

Bake the standard muffins for 18 to 20 minutes, until a cake tester inserted in the center comes out crumb-free. Bake the leaf muffins for 16 to 18 minutes, testing them the same way.

Remove the muffins from the oven. After 5 minutes, gently loosen the edges of the leaf muffins, and turn the pan over onto a cooling rack; the muffins should drop out. For regular muffins, simply transfer them to a rack to cool.

Apple Cider Cinnamon Spread

You will only use about 1/2 of this spread in the pumpkin muffins, but it is great to have on hand. Use it as a delicious spread for bagels or English muffins or dip pita chips or apple slices into it.

Ingredients:

  • 1 1/2 cups cream cheese; low-fat is fine
  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons boiled cider

Directions:

Beat the cream cheese until it’s light and airy.

Add the remaining ingredients and beat until well incorporated.

Enjoy!

Inside Out Pumpkin Muffins filled with Apple Cider Cinnamon Cream Cheese brought to you by: Runcible Eats (www.leaandjay.com)


Pumpkin Pecan Crunch Bread & Mini Muffins

November 28, 2013

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I can’t believe it! Not only is Halloween done and dusted, but I am actually roasting a Thanksgiving turkey as I type! (Wish me luck because this is the first time I have ever attempted to roast a whole bird! I’ve only done breasts before and the whole thing is definitely a bit more cumbersome to say the least…) Where in the world did Fall go? You know, it is a very slippery slope from Thanksgiving to Christmas and I can feel us just picking up speed at this point. I had wanted to share all of these lovely Fall apple recipes with you, but it looks like that might have to wait until after Thanksgiving…which is happening now. Oh well, what can I say? Things here have been a bit crazed to say the least and one does what one can. I should probably focus on the positive. So I will say that I do have a lovely Thanksgiving Day recipe for you…Pumpkin Pecan Crunch Bread and Pumpkin Pecan Crunch Mini Muffins.

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It is the same recipe, just different pans really. I like it prepared both ways. If you’re just hanging around with the family and are feeling rather relaxed and informal, the loaf pans are a bit less work. But I will say if you are making this for a get together, go with the mini muffins every time. Not only do they look adorable, but they are easier to manage in public than slicing a loaf of bread. Also, I should mention that the crunch-y, streusel-like topping has a tendency to break up and fall off of the full loaves more easily. And believe you me, you do not want to lose out on eating one crumb of that magical topping. It is completely addictive and really adds so much to this spicy, moist pumpkin bread. You just can’t get any better. Or so I thought… until I decided to drizzle a little bit of maple cream cheese glaze over the top! Mercy!

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I originally found the recipe on Once Upon a Chef.  A great blog which you should definitely take a peek at if you haven’t already! The Chef actually only adds the crunchy pecan topping to her muffins, which she makes as full sized muffins rather than the mini ones that I’ve done here. Furthermore, she bakes her pumpkin loaves without the crunchy topping. It was me that decided to do the topping for both. And me that got a bit carried away and had to add that glaze drizzle. Gilding the lily a bit, I’ll admit, but I just couldn’t stop! If you have a bit more restraint than me, feel free to leave it off. You can even feel somewhat virtuous about it…But me? I’ll be the one licking the maple glaze bowl clean!

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Hope everyone has a wonderful Thanksgiving holiday!

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Pumpkin Pecan Crunch Bread & Mini Muffins

recipe adapted ever so slightly from: Once Upon a Chef

yield: two 4 1/2 x 8 loaves or 45 mini muffins

Ingredients:

For the Crunchy Topping:

  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • ¼ cup Demerara sugar
  • ½ cup chopped pecans
  • ¼ teaspoon cinnamon

For the Maple Cream Cheese Glaze: (optional)

  • 3 Tablespoons Cream Cheese
  • 2 Tablespoons Confectioner’s Sugar
  • 1 Tablespoon Maple Syrup

For the Muffins (or Loaves):

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1½ cups granulated sugar
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin (I use Libby’s)

Directions:

Preheat oven to 350° F. Spray one mini muffin pan, or two 4 1/2 x 8″ loaf pans with non-stick cooking spray.

For Topping: Combine flour, butter, Demerara sugar, chopped pecans and cinnamon in a small bowl. Set aside.

For Muffins: Combine flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg in a medium bowl and mix well. Set aside. In the bowl of an electric mixer, beat butter and sugar at low-speed until just blended. Add eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add pumpkin and beat until combined, scraping down sides of bowl as necessary. Turn speed down to low and mix in flour mixture until just combined. Use an ice cream scoop to transfer batter to muffin pans, filling each muffin tin about ¾ full. Sprinkle topping evenly over batter. Bake for about 18-21 minute, or until cake tester inserted in center comes out clean. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).

For Loaves:

Turn batter into prepared pans, dividing evenly. Sprinkle topping evenly over batter. Bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.

For the Maple Cream Cheese Glaze:

Mix the cream cheese, sugar and maple syrup together until combined. Continue to stir until light and fluffy. Add a little milk or cream until mixture is of a consistency that can be drizzled. Drizzle over cooled loaves or muffins.

Enjoy!


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