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Cool Days ~ Warm Muffins

October 16, 2009

pumpkin muffin with cream cheese filling

There’s something about the aroma of cinnamon and pumpkin baking on a chilly day  that warms my soul.  It’s definitively autumn and as soon as the leaves start to change, I lurch into what I consider to be my best and most voluminous baking of the year.  Perhaps it’s the newly cool air or maybe it’s a primal, seasonal instinct, but whatever it is ~ it makes everyone I know very happy. 

This recipe makes 36 muffins or 2 heavy loaves.  I started filling them with the cream cheese icing when I had to transport them to a soccer game a few years ago and didn’t want to deal with the mess (and God forbid, they go naked).  Cream cheese on the inside and dusted with powdered sugar on the outside, these are always a hit with everyone. 

Muffin:
1 cup canola oil
3 cups sugar
4 large eggs
1 (15 oz) can pure pumpkin
1 cup water
3 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
1/2 tsp. salt

Preheat the oven to 350 degrees.  Place the muffin liners in the muffin pan. 
Whisk the oil and sugar in a large bowl.  Add the eggs, pumpkin, and water and whisk  until combined.  Stir in the flour, baking soda, spices, and salt. 


Fill each muffin cup almost to the top with batter.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Cream Cheese Filling:
4 oz. cream cheese
1/4 cup unsalted butter
1 cup powdered sugar
1 tsp. pure vanilla.

 

Soften cream cheese & butter.  Using a mixer, blend the cream cheese and butter until creamy.  Add the vanilla and sugar and beat until smooth.

Using Wilton piping tip #230 and a piping bag – insert the tip into the muffin and squeeze a small amount of the filling into each muffin. 

Sprinkle with powdered sugar and ENJOY!

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