That’s a long title for a post! But that pretty much describes these moist pumpkin muffins with a creamy sweet center, and that cinnamon glaze is yummy all by itself. Pumpkin is an iconic food for fall, and it’s pretty apparent that most everyone loves pumpkin!
Pumpkin can be layered with other flavors in a recipe like cinnamon, nutmeg, cloves spices and cream cheese. If you have never had a slice of homemade pumpkin bread with plain cream cheese spread on top, you’re missin’ something!
And when you start layering flavors, something good happens. The flavors that complement these pumpkin muffins are cream cheese, apple butter, pumpkin pie spice, and cinnamon. A hot cup of tea or coffee accompanied by one of these muffins is delightful.
Note: Prepare the center filling before making the muffin batter.
Cinnamon Glazed Pumpkin Muffin & an Apple Butter Cream Cheese Center
(Makes 12 muffins)
1 1/2 cup flour
1 teaspoons baking powder
½ teaspoon baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 large eggs
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup olive oil
1 cup pumpkin puree
1/3 cup milk
Cream Cheese Apple Butter Filling
8 oz. cream cheese
1/4 cup apple butter
Cream together cream cheese and apple butter. Chill
Making the Muffins
Preheat oven at 400.
Combine all dry ingredients in large bowl. Set aside.
In another large bowl, beat eggs. Then add the granulated sugar and brown sugar to the eggs and blend completely.
Add the oil, pumpkin, and milk and mix until completely blended.
Next, add flour mixture to batter. If you’re using a hand held mixer, add the flour mixture in 3 increments, so the flour doesn’t fly all over.
Fill muffin liners with 1 heaping tablespoon of muffin batter. Add a dollop (about 1 ½ teaspoon) of chilled cream cheese mixture on top of muffin batter and gentle press down into batter (be sure to do this, otherwise it will not be covered by enough batter on top and will spill out the top while baking).
Cover cream cheese dollop with muffin batter so that liner is ¾ of the way full.
Bake muffins for 15 minutes, or until lightly brown. Do not over bake. Use a cake tester to check for doneness.
Remove from oven, let cool in pan for 5 minutes, then remove muffins from muffin pan and cool on cooling rack.
1 1/4 cup confectioners sugar
2 teaspoons butter, softened
3 tablespoons milk
a scant 1/8 teaspoon of cinnamon
Blend all the ingredients together – the glaze with be thin (not as thick as frosting). Glaze the muffins after they have cooled. Apply the glaze to the center of the top of the muffin, and let the glaze run down over the edge of the top.
Keep the muffins refrigerated.
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