I saw these on reddit & thought they looked fantastic; I thought right. I ended up putting off making them for almost a week because I kept forgetting to create the little cream cheese filling bites in the freezer early enough that I could do the whole process. I'd call them closer to cupcakes than muffins; they're ridiculously sweet & too squishy to be a muffin.
http://www.annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/
I only filled 5/8 of the muffins, and I only made half as much topping as suggested (so that I could leave some of them plain), but other than that I basically followed the recipe.
For the filling:
5 oz. neufchatel cheese (the lower fat version of cream cheese)
5/8 cup powdered sugar
For the muffins:
2.5 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. ground cinnamon (heaping)
1 tsp. ground nutmeg (heaping)
1 tsp. ground cloves (a little less, because it turns out grinding cloves with a mortar & pestle is really difficult)
1 tbsp. plus 1 tsp. cinnamon + nutmeg (because I didn't have pumpkin pie spice & it's close enough)
1 tsp. salt
1 tsp. baking soda
4 egg substitutes
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
1/4 cup sugar
2.5 tbsp. flour
1 tsp. ground cinnamon
2tbsp. cold(ish) unsalted butter, cut into pieces
Make the filling by mashing the two ingredients together. Shape into 15 roughly equally sized piles/balls on wax paper (the piles should be small enough around to fit well inside the muffin cups). Stick it in the freezer for an hour or two.
Mash together the topping ingredients until the butter's in tiny pieces & the color is mostly uniform. Set it aside.
Mix together the dry ingredients (except sugar), in another bowl mix together the wet ingredients (plus sugar). I couldn't get the wet ingredients to combine very well (oil + water-based egg replacer = no mix), so I just dumped them all together and mixed them there & it worked out fine. This is a big recipe. It was almost too big for my biggest bowl, so keep that in mind if your bowls are smallish.
Put paper cupcake cup liners into your cupcake pan. Put a little bit of batter in the cup (it's ok if you almost totally fill it, you'll just have to press the cream cheese bit down into it), put in the cream cheese piece, then cover it with more batter. If you follow the recipe above you'll get 15 +cream cheese, 9 -cream cheese. Cover the cupcakes with the topping (be generous enough to cover the whole thing, but you don't need to heap it on. One forkful was enough for each of mine) -- the recipe above will give you 18 +topping, 6 -topping.
Stick them into a 350 degree oven for 20 minutes or so. If your oven cooks unevenly like mine does, turn them 180 degrees after 15 minutes. Take them out, let them cool (the filling is pretty warm), then avoid eating too many in one sitting.
5 oz. neufchatel cheese (the lower fat version of cream cheese)
5/8 cup powdered sugar
For the muffins:
2.5 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. ground cinnamon (heaping)
1 tsp. ground nutmeg (heaping)
1 tsp. ground cloves (a little less, because it turns out grinding cloves with a mortar & pestle is really difficult)
1 tbsp. plus 1 tsp. cinnamon + nutmeg (because I didn't have pumpkin pie spice & it's close enough)
1 tsp. salt
1 tsp. baking soda
4 egg substitutes
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
1/4 cup sugar
2.5 tbsp. flour
1 tsp. ground cinnamon
2tbsp. cold(ish) unsalted butter, cut into pieces
Make the filling by mashing the two ingredients together. Shape into 15 roughly equally sized piles/balls on wax paper (the piles should be small enough around to fit well inside the muffin cups). Stick it in the freezer for an hour or two.
Mash together the topping ingredients until the butter's in tiny pieces & the color is mostly uniform. Set it aside.
Mix together the dry ingredients (except sugar), in another bowl mix together the wet ingredients (plus sugar). I couldn't get the wet ingredients to combine very well (oil + water-based egg replacer = no mix), so I just dumped them all together and mixed them there & it worked out fine. This is a big recipe. It was almost too big for my biggest bowl, so keep that in mind if your bowls are smallish.
Put paper cupcake cup liners into your cupcake pan. Put a little bit of batter in the cup (it's ok if you almost totally fill it, you'll just have to press the cream cheese bit down into it), put in the cream cheese piece, then cover it with more batter. If you follow the recipe above you'll get 15 +cream cheese, 9 -cream cheese. Cover the cupcakes with the topping (be generous enough to cover the whole thing, but you don't need to heap it on. One forkful was enough for each of mine) -- the recipe above will give you 18 +topping, 6 -topping.
Stick them into a 350 degree oven for 20 minutes or so. If your oven cooks unevenly like mine does, turn them 180 degrees after 15 minutes. Take them out, let them cool (the filling is pretty warm), then avoid eating too many in one sitting.
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| My picture ended up a little discolored -- believe me when I say they're as delicious looking as they were on the website, with gorgeous streuselly topping on top. |
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