This muffin is a real treat and should not be saved just for breakfast. Some of the ingredients may be a challenge to find but they should be found in your grocery store.
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Units: US | Metric
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2/3 cup pecan halves
- 1To prepare the muffin tin use 1 1/2 tbsp unsalted butter, aluminum foil or paper cupcake liners; or nonstick vegetable spray and set aside.
- 2Preheat the oven to 350F with a rack in the center of the oven.
- 3Place the cream cheese in a small bowl and add the maple syrup.
- 4Use a fork to blend them together until smooth.
- 5Set aside.
- 6Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, salt ginger, cardamom, and cinnamon.
- 7Shake the contents into a bowl and set aside.
- 8Place the eggs and light brown and granulated sugar in a large mixing bowl.
- 9With the mixer on high speed, beat the eggs and sugars together until they are thickened and light, about 2 minutes, scraping down the bowl from time to time as you work.
- 10The mixture should be thick enough to fall back into the bowl in a thick ribbon when the beaters are shut off and raised.
- 11Beat in the pumpkin puree on low speed.
- 12With the mixer still on low speed, pour in half of the oil, then add half the flour mixture.
- 13Repeat with the remaining oil and flour mixture until there are no streaks of flour remaining.
- 14Scrape down sides of the bowl as you work.
- 15Beat in the milk until just combined.
- 16Divide the batter amoung the muffin tin holes.
- 17If you are baking regular size muffins, place 1/2 tbsp cream cheese mixture on each portion of batter then top with pecan halves.
- 18Press down lightly on the cream cheese and nuts.
- 19For jumbo muffins, place 1 tbsp of cream cheese mixture on each portion of batter, then top each with 3 or 4 pecan halves.
- 20Bake regular muffins for 20 to 22 minutes, and jumbo muffins for 30 to 35 minutes until the muffins are golden brown and have risen nicely; a cake tester inserted in the center of a muffin should come out clean.
- 21Remove the muffins from the oven and allow them to cool in the pan for 10 minutes.
- 22Transfer them carefully to a wire rack and cool.
- 23The muffins can be stored in a reclosable gallon-size plastic bag at room temperature for 24 hours.
- 24They can also be frozen for up to 3 months.
- 25Wrap individual muffins in plastic wrap, then place them on a baking sheet and freeze for at least 3 hours.
- 26When they are completely frozen, place each on in an individual recloseable sandwich-size bag.
- 27Lable the bag and note the date with a waterproof marker.
- 28Remove the muffins from the freezer the night before and defrost on the kitchen counter at room temperature to be eaten the next morning.
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Nutritional Facts for Pumpkin Muffins with Cream Cheese Filling
Serving Size: 1 (1191 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 637.8
- Calories from Fat 303
- Total Fat 33.7 g
- Saturated Fat 7.1 g
- Cholesterol 87.8 mg
- Sodium 747.4 mg
- Total Carbohydrate 77.5 g
- Dietary Fiber 3.5 g
- Sugars 40.3 g
- Protein 9.3 g