November 20, 2009
Although Christmas decorations are slowly beginning to be put up, it’s still fall and thus still a time to eat pumpkin. That being said, my friend and I saw tonight as a good opportunity to partake in some pumpkin flavor. We came across a pumpkin muffin recipe with cream cheese filling that sounded gourmet enough for a food blog but easy enough to bake. Well, we soon learned that reading a recipe before baking is somewhat important: “Allow the cream cheese to thaw for 2-3 hours.” Like all writers (she’s one too– shout to the Daily News Record!!) we were on a deadline.
We made the muffins as the recipe said along with a crumble topping.
The recipe also called for an electric mixer, something we didn’t read and didn’t have. But what we did have was my friend’s strength and her ability to wisk a batter like no other.
You can tell by the picture above that I am super neat when it comes to placing the batter in the cups (sarcasm). During the muffins 25 minutes of baking we decided it was time to make a homemade cream cheese frosting. I was actually pretty surprised how good the frosting turned out…especially since we had no idea what we were doing.
We got a little creative too and made heart shaped muffins too. How adorable.
The muffins turned out extremely moist and thick. They were very dense and had a buttery crumble layer that mixed well with our homemade frosting (go us!!).
If you want to try these muffins the way they were meant to be made (and you actually read recipes BEFORE) then go here: http://annies-eats.com/2008/09/24/pumpkin-cream-cheese-muffins/