Pumpkin Cream Cheese Muffins
As written the recipe really only deserves a 3 star, but gave it a 4 because the "bones" really are great and lend themselves to many variations.
Not really fond of the muffins, but when I ran out of topping I did this with the leftover batter and LOVED it!!!
-Poured leftover batter into a loaf pan, about 1 in deep.
- Made two little wells long way down the loaf, filled them with a generous amount of the cheese mixture and gently marbled the top.
- Grabbed a big handful of brown sugar and sprinkled over the top, then sprinkled on some pecans, and drizzled (ok, poured - I love butter) over the top before baking.
- Once cooled a little, slice into bars and they are delish! Liked the topping this way MUCH better.
1) Batter and cream cheese mixture is plenty to make 24 muffins, but you would need to double the topping.
2) Don't use extra virgin olive oil, too strong. Use light olive oil or vegetable oil or applesauce.
3) These are VERY bland if you don't add more spice than the recipe calls for...at least double the cinnamon and/or add additional spice.
4) As others have noted, thoroughly creaming the cheese mixture is not such a good idea...it gets too runny with not such a great texture. Use cold cheese and mix it just enough.
5) Also, this makes a TOPPING of baked cheese rather than a filling. Even making a well it ended up baking into a topping. If you can get your pumpkin batter thicker, then perhaps you can slightly bury the cheese in it.
4 users found this review helpful
Sep. 10, 2012