Recipe by Miss Annie
Try these treats on your next overnight guests, or for Thanksgiving, or Halloween. They are sure to be a hit. Courtesy of the Beaufort House Victorian Bed & Breakfast Inn
Top Review by miss gracie
Oh, Miss Annie, these muffins are WONDERFUL!! I made them for a Halloween morning meeting at work, and they received rave reviews from the whole crowd. I forgot to add the nuts to the muffin mixture and did not realize my mistake until they were already in the muffin pans. (Hey, it was 5:30 a.m. and I had not yet had my morning cup of tea!) I quickly mixed up a crumb topping, added it to the top of the muffins after I had piped in the cream cheese, and baked the muffins as per the recipe. (Crumb topping: 1/2 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon mixed together with 2 tablespoons melted butter.) The topping was a great addition; I think I will continue to forget the nuts mixed into the muffin batter. Oh, I also decreased the amount of baking powder in the recipe since it seemed excessive - I used about 3 teaspoons instead of 5 and the muffins were perfect. If my baking powder had been fresher, I might have cut it down to 2 teaspoons. Thanks for a great recipe. I'l make these again and again!
- 1 cup pumpkin
- 2⁄3 cup brown sugar, packed
- 1 cup milk
- 1⁄2 cup vegetable oil
- 2 eggs
- 3 cups all-purpose flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon clove
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans or 1⁄2 cup raisins
- 1 (8 ounce) package cream cheese
- 1⁄2 cup sugar
- 2 tablespoons unbleached flour
- 1 egg
- 1⁄4 cup sour cream
- 1 teaspoon vanilla
Directions See How It's Made
- Mix all filling ingredients in a bowl.
- Set aside while making muffin mix.
- Works easier if you refrigerate while preparing muffin batter.
- Heat oven to 400ºF.
- Grease 24 muffin cups, or line with paper baking cups.
- Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl.
- Stir in remaining ingredients, except walnuts, just until flour is moistened.
- Fold in walnuts.
- Fill muffin cups 2/3 full.
- Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter.
- Gently squeeze the cream cheese mixture out of the piping bag.
- Then lift the piping bag out and repeat for all 24 muffins.
- Bake 20 to 22 minutes or until lightly golden brown.
- Immediately remove from pan.