Muffins & Pumpkin
I am making all these recipes because my wonderful daughter in law loves pumpkins and I love coming up with recipes I know she will enjoy when she comes over. And it also gives her another recipe to make with all the pumpkins has laying around, waiting for her to make her magic with.
The pumpkin biscotti were a real hit with her and all of us, so here’s another one for you my Jenny Penny!
This recipe is a great addition to your muffin recipes and to your pumpkin recipes. This is the perfect recipe for leftover pumpkin puree, it uses a little for a big bang effect. I used spelt flour and added oats to make them a bit more nutritious and filling, but they taste too decadent to be thought of as either nutritious or filling!
Pumpkin Muffin with Cream Cheese Marmalade
Makes 24 muffins (or so)
INGREDIENTS:
½ c. butter
1 c. sugar
3 eggs
1 ½ tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1 ¼ c. pureed pumpkin
½ c. rolled oats
2 c. spelt flour
2 c. unbleached flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
¾ c. milk
2 ripe bananas, mashed
Cream Cheese Filling
½ c. cream cheese
¼. c. orange marmalade
INSTRUCTIONS:
Preheat your oven at 400° F.
Butter or spray your muffin tin or use cupcake molds.
Place butter and sugar in mixing bowl and whip till lighter in color. Add the eggs one at a time, beating after each addition for 30 seconds. Add cinnamon, nutmeg, vanilla and pumpkin puree. Beat for 1 minute. Add rolled oats and beat till well incorporated.
In a second bowl, add the rest of your dry ingredients. Add alternatively with the milk in three additions. At the very end, fold in the mashed bananas.
Spoon the muffin batter into your muffin tin to ¾ full.
In a small bowl, mix the cream cheese and marmalade. Using two spoons, press and add 1 tsp. cream cheese mix into the batter in each tin.
Bake for 22 minutes, or till muffin batter springs back when pressed lightly.
Very important, have all your friends, or your kid's friends for a muffin fest and be the hero!
Joking aside, these muffins are so scrumptious, I can just imagine serving them on Thanksgiving morning with coffee, or for afternoon tea.
