Pumpkin Cream Cheese Muffins

Fall is most definitely on it's way to North Texas. I have finally managed to turn the air off and open a window, which is HUGE, because this summer was more than a little warm. But, it is finally fall and that means loads of pumpkin-ish goodies fly out of my kitchen!

These muffins are the result of an informal challenge from a friend. She posted a status about a certain coffee chain's pumpkin muffins with the tag line of, "I bet Shannon can make these.". Challenge accepted. Unfortunately, I have never actually eaten this chain's version, so I had to trek out to go get one. It was yummy... A little sweet, but good. Dense, spicy notes of cinnamon and cloves and a delectable cream cheese core.

I felt up to the challenge after 1 bite and the resulting muffins were close, but infinitely better, in my opinion. I usually reach for the brown sugar, when making anything with pumpkin. I just think it offers a deeper flavor profile. But, these muffins needed more depth, so I opted for white sugar with a boost of molasses, which is all brown sugar really is... No, really, it is. I amped up the spices and added ginger, which I felt was missing from the chain's version. What I produced was a very moist, spiced pumpkin muffin with a slightly sweet cream cheese core. Not a thing wrong it that! Only thing missing were the scattering of pumpkin seeds on top.

Here is my method:

Makes 24Cream Cheese Filling:

1 8oz brick of cream cheese

3/4 cup powdered sugar

1/2 tsp vanilla

Muffins:3 cups flour

2 tsp cinnamon

1 tsp baking soda

1 tsp allspice

1 tsp ginger

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp salt

4 eggs

1 15oz can pumpkin puree

1.5 cups sugar

1 cup oil

1 tbs molasses 

With a handheld mixer, blend the cream cheese, powdered sugar, and vanilla together. Scoop into a piping bag with a round tip and chuck in the fridge to firm up. 

Mix all your dry ingredients together and set aside. In a mixer, beat together pumpkin, eggs, sugar, mollasses, and oil and then mix in the dry ingredients until just combined. Divy the batter between 24 lined muffin cups. Now, here's the fun part! Go get the cream cheese mixture and pipe some into the center of each muffin. Put the tip a little lower than half way down the middle and squeezw until it just a wee bit peeks out. It expands like crazy during baking. 

Bake at 350 for about 18-20 minutes. Allow to rest a few minutes before removing them to a cooling rack. 

Blueberry Lime Muffins

Sunday mornings, in this house, means it's time for "Family Breakfast". While we eat dinner as a family every night, it's near impossible to get everyone at the same table in the morning. The husband has an insanely long commute and leaves far earlier than our earliest riser wakes, the kids have either school or various activities, etc. You get the picture. But, Sundays... Sundays are for family and we start off our family day with a nice breakfast and see where it goes from there.

This Sunday was no exception, with the slight exception that one of the kids wasn't home and we were getting a bit of a later start than normal. Our 11 year old had spent the night with a friend and I was given the chance to sleep in a bit. Score on both counts! But, by the time I got up and moving, I realized breakfast was either not going to happen or needed to be something I could quickly throw together and ready to hit the table all at once. It was decided! Muffins were the ticket and I knew just which variety was hitting the table:

Blueberry!

Always a crowd-pleaser and, because the kids adore them so much, we usually have plenty in the fridge. And though I love a good blueberry muffin, I felt a little piece of summer was needed to make this batch over-the-top delicious. What screams "Summer" more than the bright notes of citrus? Maybe a hint of coconut. Well, seeing as I had limes and coconut oil on hand, I made a batch of sinfully good Blueberry Lime  Muffins.

Here's my method:
Makes 12 delicious muffins

2 eggs
2/3 cup sugar
1/2 cup coconut oil, melted and cooled a bit
Zest of one lime
2 cups all purpose flour
1/2 tsp kosher salt
1/2 tsp baking soda
3/4 cup buttermilk
1 cup blueberries
1 Tbs raw sugar, optional

Preheat your oven to 400 degrees and line or grease 12 muffin cups.

In a medium bowl, combine the flour, salt, and baking soda and set it aside.

In a large bowl, beat eggs and gradually add in the sugar while beating and then slowly add in the oil. Toss in the lime zest. Then alternately add in the flour and buttermilk, starting and ending with the flour until it's just incorporated. Fold in the blueberries and divide evenly between the prepped muffin cups. Sprinkle the tops with a bit of the raw sugar. Bake 18-20 minutes, or until done. Allow to cool a few minutes in the pan before removing them to a wire rack to cool completely... Or not so completely, if you really can't wait.

My family loved these and I really wish I'd made more, since all 12 were gone within minutes. Hope you love them as much as we did.