Happy Fall! We just got back from our first vacation as a family and the kids first trip to the beach! Everyone had a blast! I just couldn't get into the fall mood while I had visions of the beach on my mind! Now that I am back I am ready for all things fall! What better way to start off the season than with pumpkin! I can't believe I have not made these before now. They are so delicious! I lightened the recipe up a bit, I thought the original recipe had a lot of sugar. I hope you enjoy this lighter version, I thought they were amazing! The recipe makes 2 dozen muffins and they freeze beautifully!
Ingredients
For the filling
8oz. cream cheese, softened
1/2 cups confectioners' sugar
1 tbsp. honey
1 tsp. vanilla
For the muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. plus 1 tsp. pumpkin pie spice
1/2 tsp. ground cloves
1 tsp. salt
1 tsp. baking soda
4 large eggs, at room temperature
3/4 cups canola oil
1 1/2 cups granulated sugar
1/2 cups unsweetened applesauce
2 cups pumpkin puree
Directions
Filling
In a medium mixing bowl with an electric mixer. Combine the cream cheese, confectioners' sugar, honey and vanilla. Mix until light and fluffy. Transfer mixture to a piping bag. Pipe 24 equal amounts onto a baking sheet lined with parchment paper. Freeze for at least 2 hours.
Muffins
Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners.
In a large mixing bowl. Whisk together all-purpose flour, whole wheat flour, cinnamon, nutmeg, pumpkin pie spice, cloves, salt and baking soda. Set aside.
In the bowl of a stand mixer with the paddle attachment add the eggs, sugar, canola oil, applesauce and pumpkin puree. Mix on medium-low speed until well combined. About 4 minutes. Lower the speed to low and slowly add the dry ingredients. Mix until just combined.
Place 1 1/2 tsp. of the muffin mixture into each muffin cup. Add one of the frozen/hardened cream cheeses to the center of the muffin. Add more muffin mixture to cover the cream cheese making sure the muffin cup is 3/4 full. Bake for 20-22 minutes rotating 1/2 through. Cool completely before storing.
Recipe Adapted from:
Labels: Breakfast, Muffins
