Pumpkin Muffins with Cream Cheese Filling

Overview:

🕒 Total Time: 55 minutes
🍽️ Servings: 6-12 muffins
🍽️ Yield: 6-12 muffins
🔍 Description: These delectable pumpkin muffins with a surprise cream cheese filling are a delightful treat, perfect for any time of day. While some ingredients might seem elusive, they’re typically available at your local grocery store. Perfect for breakfast or as a snack, these muffins are sure to be a hit with kids and adults alike. Plus, they can be frozen for later enjoyment, making them a convenient option for busy mornings or unexpected cravings.

Ingredients:

Instructions:

1. Prepare the Muffin Tin:

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   • Use 1 1/2 tablespoons of unsalted butter, aluminum foil or paper cupcake liners, or nonstick vegetable spray to prepare the muffin tin. Set aside.

2. Preheat the Oven:

   • Preheat the oven to 350°F (175°C) with a rack positioned in the center.

3. Prepare the Cream Cheese Filling:

   • In a small bowl, combine the cream cheese and pure maple syrup.
   • Use a fork to blend the ingredients together until smooth. Set aside.

4. Sift Dry Ingredients:

   • Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, salt, ground ginger, ground cardamom, and ground cinnamon.
   • Sift the ingredients into the mixing bowl and set aside.

5. Mix Wet Ingredients:

   • In a large mixing bowl, combine the eggs, light brown sugar, and granulated sugar.
   • Using a mixer on high speed, beat the eggs and sugars together until thickened and light, approximately 2 minutes. Scrape down the bowl occasionally.
   • The mixture should be thick enough to fall back into the bowl in a thick ribbon when the beaters are raised.
   • Beat in the canned pumpkin puree on low speed.

6. Incorporate Dry Ingredients:

   • With the mixer on low speed, gradually add half of the oil and half of the sifted flour mixture.
   • Repeat with the remaining oil and flour mixture until no streaks of flour remain. Scrape down the sides of the bowl as needed.

7. Add Milk:

   • Beat in the milk until just combined.

8. Fill Muffin Tin:

   • Divide the batter among the muffin tin holes.
   • For regular-size muffins, place 1/2 tablespoon of the 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, use 1 tablespoon of the cream cheese mixture on each portion of batter, and top each with 3 or 4 pecan halves.

9. Bake:

   • Bake regular muffins for 20 to 22 minutes, and jumbo muffins for 30 to 35 minutes, until golden brown and risen. A cake tester inserted in the center should come out clean.
   • Remove the muffins from the oven and let them cool in the pan for 10 minutes.
   • Transfer the muffins carefully to a wire rack to cool completely.

10. Storage:

    • Muffins can be stored in a reclosable gallon-size plastic bag at room temperature for up to 24 hours.
    • For longer storage, muffins can be frozen for up to 3 months. Wrap individual muffins in plastic wrap, then freeze on a baking sheet for at least 3 hours. Once frozen, transfer each muffin to an individual reclosable sandwich-size bag. Label and date the bags with a waterproof marker.
    • To enjoy frozen muffins, simply remove them from the freezer the night before and allow them to defrost on the kitchen counter at room temperature.

These pumpkin muffins with cream cheese filling are a delightful indulgence that’s worth every moment spent in the kitchen. Whether you’re enjoying them fresh from the oven or pulling one from the freezer for a quick snack, they’re sure to bring joy to your taste buds!