Inside out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese

November 25, 2014

IMG_0364

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.

IMG_0391

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.

IMG_0396

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!

IMG_0334

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)

Advertisements

Pumpkin Pie Ebelskivers filled with Vanilla Whipped Cream Cheese

November 10, 2011

Just in time for the decadent food-laden Thanksgiving Holiday, here you have a delicious recipe for Pumpkin Pie Ebelskivers filled with Vanilla Whipped Cream Cheese. “Ebelskivers?” you may ask. Ebelskivers are round pancakes which originated in Denmark and are perfect for breakfast, appetizers or snacks. You will of coarse need one special piece of equipment to make these goodies-namely the Ebelskiver Pan. My husband received one for his birthday a couple of years ago. The ebelskiver turners, long, carved wooden sticks, are great to have, but you could possibly get by with chopsticks, wooden skewers or even knitting needles in a pinch.

Ebelskivers are incredibly versatile. The batter can be savory or sweet and the sky is the limit as far as what you would like to stuff inside the little guys. I have made Nutella & Banana filled Peanut Butter Ebelskivers as well as Cadbury Egg Stuffed Easter Ebelskivers in the past. For Thanksgiving, I wanted to work pumpkin into the mix so I made a pumpkin / graham cracker batter (for those of you in Ireland and the UK you could substitute digestive biscuit crumbs for the graham cracker crumbs if graham crackers are difficult to come by) and decided to stuff each wonderful morsel with a dollop of vanilla whipped cream cheese.

But I wasn’t finished there. Oh no. Then I dusted confectioners’ sugar over the tops of these gorgeous stuffed pancakes. The results were wonderful, a sweet pumpkiny taste followed by the soft, creamy tangy cream cheese filling. Mmmmm….Perfection!

If you didn’t want to bother stuffing the ebelskivers with the cream cheese mixture, you could add a bit of superfine sugar to the cream cheese vanilla mixture and maybe thin it down a bit with some milk and then drizzle it over the top of the ebelskivers as a frosting. I dare say, maple syrup would also be quite tasty over these little gems. Surprize folks over the Thanksgiving holiday with this tasty treat!

Pumpkin Pie Ebelskivers filled with Vanilla Whipped Cream Cheese

Yield: 20 Ebelskivers

Ingredients:

For the pancakes:

  • 1/2 Cup ( 1 1/2 oz./45 g) Graham cracker crumbs
  • 1/4 Cup ( 1 1/2 oz/45 g) All-purpose flour
  • 1/4 Cup ( 2 oz/60 g) firmly packed light brown sugar
  • 1 Tablespoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, separated
  • 1 can (14 oz/440g) sweetened condensed milk
  • 3 Tablespoons unsalted butter, melted  and slightly cooled
  • 1 can ( 15 oz/470g) pumpkin purée
  • Confectioners’ sugar for dusting

For the filling:

  • 1 Cup whipped cream cheese
  • 1 teaspoon vanilla extract

Directions:

Preheat the oven to 200°F (95°C).

In a large bowl, whisk together the graham cracker crumbs, flour, brown sugar, pumpkin pie spice, baking powder, and salt.

In a small bowl, lightly whisk the egg yolks, then whisk in the condensed milk and 2 tablespoons of the melted butter. Add the yolk mixture to the flour mixture and , using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, beat the egg whites until stiff, but not dry, peaks form. Fold the egg whites into the batter alternately with the pumpkin purée in 2 additions, just until well blended and no white streaks remain.

In a separate bowl, mix the whipped cream cheese and the vanilla extract together until well blended.

Brush the wells of the ebelskiver pan with some of the melted butter and place over medium heat. When the butter starts to bubble, add 1 tablespoons batter to each well.

Spoon about 1/2 teaspoon of cream cheese mixture into center of each ebelskiver.

Add 1 Tablespoon of the batter to each well, covering the dollop of cream cheese completely.

Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the other side, about 3 minutes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Dust the warm ebelskivers with confectioners’ sugar and serve right away.

Recipe from “Ebelskivers” by Kevin Crafts


%d bloggers like this: