Monday, April 2, 2012

Pumpkin Muffins




The baked goods at Starbucks are really delicious.

But honestly, they're over-priced.

For what you pay for one muffin or loaf slice, you can just about make enough to feed your family for a week.

Ok, maybe not that much, but close!

The Mr. loves the pumpkin muffins from there;
and since he bought me 40 cans of pumpkin on sale the other day, I'm trying out all kinds of recipes!

I've never had a Starbucks pumpkin muffin (Gasp!), but the Mr. surely has and he says these are just as delicious!

And so does my friend, Julie.

I took her one for breakfast . . .at Starbucks! 

We meet there every Wednesday morning before Bible study.

It's a religious experience.

I can't remember which website I found this recipe at, but I made some minor changes.  Here's my recipe, which is really their recipe, only tweaked.

How do you credit that? 

I'm not sure . . .
I'll ponder that!

Pumpkin Muffins
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 ¼ cups vegetable oil
8 ounces cream cheese
3/4 tsp. King Arthur pumpkin flavoring, optional; divided
chopped pumpkin seeds, or walnuts, or pecans (optional)
Preheat oven to 350.

Put the softened cream cheese in a bowl and stir in 1/4 tsp. pumpkin flavoring (or vanilla if you wish).   Place cream cheese on a piece of wax paper or parchment paper and shape it into a long log.  Put it in the freezer while you mix and fill the pans, up to an hour

Unwrap cream cheese and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons (or the number of muffins you are making.  This is a guess:  I was able to make about 28 muffins.)  If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

Mix flour and the remaining 10 ingredients together (except cream cheese and nuts).  If you do not have cinnamon, nutmeg, and cloves, add an additional 3 tsp. of pumpkin pie spice to the mixture.  This is a very "spicy" muffin.

Fill muffin tins (greased or paper cups) half full.

Put cream cheese disc in the middle, pressing down.



Sprinkle with 1 tsp chopped nuts, if desired.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part, careful not to "test" the cream cheese!

Let cool in pans for 5 minutes, then remove to racks to cool completely.



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