Yay for my friends!! Melissa made these muffins for us the other day and they are FABULOUS! They really do taste like Starbuck’s version.(Note: make the cream cheese filling first and let it freeze while you work through the rest of the recipe.)
Cream filling:
- 8 oz package cream cheese
- ¼ cup of powdered sugar
Blend together the cream cheese and sugar. Freeze this mix until it is slightly hard. You can scoop the cream cheese out into 1-2 tsp sized balls right after mixing it, then set them on a cookie sheet in the freezer for a half hour or longer. When they are ready, just push them down into the muffin mix in the muffin tins before you put them in the oven.
Muffins:
- 1 cup whole wheat flour
- 2 cups white flour
- 1 tsp nutmeg
- 2 tsp cinnamon
- 2 tsp ground cloves
- 4 tsp pumpkin pie spice
- 1 tsp salt
- 1 tsp baking soda
- 4 eggs
- 1 cup of sugar
- 1 cup of brown sugar
- 2 cups canned pumpkin
- 1 ¼ cups vegetable oil (I use about 3/4 cup of oil and 1/2 a cup applesauce instead)
Directions:
Preheat oven to 350.
Mix the dry ingredients together, than add everything else except the cream cheese filling mix, and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins. These also work nicely in mini-muffin pans, just decrease the cream cheese mix to 1 tsp and baking time to 15-20 min.
If you don’t have time to make muffins, but instead want to check out Melissa’s website she’ll tell you where your kids can eat for FREE in the Denver area. She did all sorts of research for it. Cool, huh?
Recipe © 2009, melissa caddell. All rights reserved.
