Sunday, September 25, 2011

Cream Cheese Filled Pumpkin Muffins!

 Okay.  Fall and I had a face off and I lost.  We were doing so well with sunny, warm days, that I lived in denial of where it might all be going.  Then, for the past two days, it's been chilly for about 22 hours of the day, then gorgeous for two, late in the afternoon.  Made me feel like a sweatshirt.

And pumpkin muffins.

I have an awesome friend back home, Kara, who makes pumpkin muffins with a cream cheese frosting - to die for!

I have a friend out here, Megan, who just posted this idea for cream cheese filled muffins, and I thought that might be just what I was craving!

I turned to Google, and gave me this recipe.  Sounded good, but I didn't want to make the muffins from scratch, so I grabbed the Pillsbury box and followed the muffin recipe.

Then I made the filling.  SO EASY!!

 Egg yolk, bar of cream cheese, and 2T of sugar.

Beat until it looks amazing.  Like this!!

It's a very firm filling, so it's easy to scoop up a teaspoonful and drop it into the center of your muffins.

(yes, I used way to much Pam, but the cannister was nearly empty, so it was very hit or miss!!)

Now, this is where I'd stray from the recipe a bit.

If it had been up to me, I would have filled it half way, placed the spoonful of stuffing (don't let it touch the paper), then put more pumpkin on top.

I did push it down a bit, and it did bake up around it, but when it was warm, the cream cheese fell and left little divots in the tops of my muffins.

Ugh. More on that later!

So, once everything looks all pretty, you make the crumble topping.  Use 2T of softened butter, 4T of flour, 4T of sugar, and 1/2 t of cinnamon. 

Then just use a fork (or knife) to cut the butter until it's well mixed.

Just sprinkle on the goodness, completely covering the muffins, and bake according to the box directions.  (About 18 minutes at 400).

Turned out amazing, although you can kind of see where the cream cheese is sinking in.

That's the money shot!

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