Recipe by BeckyF
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.
- 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
- 6 tablespoons cream cheese, at room temperature (not the whipped or reduced fat variety)
- 2 tablespoons pure maple syrup
Directions See How It's Made
- To prepare the muffin tin use 1 1/2 tbsp unsalted butter, aluminum foil or paper cupcake liners; or nonstick vegetable spray and set aside.
- Preheat the oven to 350F with a rack in the center of the oven.
- Place the cream cheese in a small bowl and add the maple syrup.
- Use a fork to blend them together until smooth.
- Set aside.
- Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, salt ginger, cardamom, and cinnamon.
- Shake the contents into a bowl and set aside.
- Place the eggs and light brown and granulated sugar in a large mixing bowl.
- With 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.
- The mixture should be thick enough to fall back into the bowl in a thick ribbon when the beaters are shut off and raised.
- Beat in the pumpkin puree on low speed.
- With the mixer still on low speed, pour in half of the oil, then add half the flour mixture.
- Repeat with the remaining oil and flour mixture until there are no streaks of flour remaining.
- Scrape down sides of the bowl as you work.
- Beat in the milk until just combined.
- Divide the batter amoung the muffin tin holes.
- If you are baking regular size muffins, place 1/2 tbsp cream cheese mixture on each portion of batter then top with pecan halves.
- Press down lightly on the cream cheese and nuts.
- For jumbo muffins, place 1 tbsp of cream cheese mixture on each portion of batter, then top each with 3 or 4 pecan halves.
- Bake 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.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes.
- Transfer them carefully to a wire rack and cool.
- The muffins can be stored in a reclosable gallon-size plastic bag at room temperature for 24 hours.
- They can also be frozen for up to 3 months.
- Wrap individual muffins in plastic wrap, then place them on a baking sheet and freeze for at least 3 hours.
- When they are completely frozen, place each on in an individual recloseable sandwich-size bag.
- Lable the bag and note the date with a waterproof marker.
- Remove the muffins from the freezer the night before and defrost on the kitchen counter at room temperature to be eaten the next morning.