Busy Cooking: Pumpkin Spice Muffins with Hidden Cream Cheese Filling

I had these muffins bookmarked for quite some time.  I love any type of cake or muffin that involves a filling.  I finally got around to making them a few weeks ago.  My kids DEVOURED them!  I thought they were delicious, but wasn't going to post about them because they involve three steps.  Then, I made them to take to a mom's group one morning.  Several people commented how good they were and then my friend's husband even came up to me at bootcamp and said he really liked them.  With all those comments, how could I not share the recipe because these truly are delicious muffins.  I'm thinking about making a batch for breakfast on Thanksgiving morning.  They would be a great little appetizer on any Thanksgiving table, if you're looking for one more treat to share with your guests.

This recipe was found on Brown Eyed Baker.

Note:  To get the filling to survive baking, it is frozen ahead of time.  It is recommended to freeze it at least 2 hours before baking- I found making it the night before is easy and cuts down on prep time.

Pumpkin Muffins with Cream Cheese Filling:

Oven: 350

Cream Cheese Filling:
4 oz cream cheese, softened
1 1/2 tsp vanilla
1/2 cup confectioner's sugar

Muffins:
1 1/2 cups flour
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup sugar
1 cup pumpkin puree
1/2 cup + 2 TBSP oil
1/2 tsp vanilla

Streusel Topping:
1/4 cup pecans, toasted and chopped
1/2 cup flour
1/3 cup sugar
1/2 tsp cinnamon
3 TBSP unsalted butter, melted

1) In a small bowl, mix together cream cheese, confectioner's sugar, and vanilla until smooth.  Lay out a sheet of plastic wrap, about 18 inches long.  Pour the cream cheese mixture in a straight line on the plastic wrap, leave room on the ends.  Form into a long skinny log, about 12 inches long, wrap up tightly in the plastic wrap and place in the freezer for at least two hours.

2) Toast pecans in oven for 10 minutes.  Let cool, lightly chop.  In a small bowl, lightly mix together pecans, flour, sugar, cinnamon, and butter to make the streusel.  Set aside.

3) In a large bowl, mix together flour, pumpkin pie spice, cinnamon, cloves, nutmeg, baking soda, and salt.  Set aside.

4) In a medium bowl, mix together pumpkin, oil, sugar, vanilla, and eggs.

5) Pour the wet ingredients on top of the dry ingredients.  Gently mix together until combined.

6) Preheat oven to 350.  Prepare muffin tins with liners (makes 12 large muffins or 24 mini, plus 5 large).  If you make minis, which I always do, you will get a small sinkhole on the top of the muffin from the cream cheese spreading out because they are so small.

7) Remove the cream cheese log from the freezer, remove it from the plastic wrap and place it on a cutting board.  If making full size muffins, cut it into 12 1 inch pieces, if making minis, cut into 1/2" pieces.

8) Scoop a small amount of batter into the bottoms of the muffin cups.  Press one piece of cream cheese into each muffin cup on top of the batter.  Scoop more batter on top of the cream cheese to cover it.

9) Sprinkle tops of batter with streusel and press it down lightly.

10) Bake 18-22 minutes for large muffins and 14 -17 minutes for the minis. Cool and enjoy.

Busy Cooking: Pumpkin Cinnamon Roll Pancakes

First of all, sorry for all of the cooking posts.  Right now, my kitchen is the only room in the house that is fully unpacked and I know where everything is.  Today, I made some major headway in the basement (new art and craft area), but I have to get a few more things done before I can start up all the projects that have been brewing in my head- Halloween crafters beware!

I'd much rather be dealing with this:

Than this:

Now, on to the recipe.  I found this recipe for Pumpkin cinnamon roll pancakes on recipe girl last week when I was searching around for pumpkin recipes.  I love going out to breakfast and one of the major reasons (besides obviously not having to do dishes) is to try a unique dish that you might never have thought to make yourself.  This is a recipe I would dream of seeing at a breakfast joint- pumpkin pancakes turned cinnamon roll- yes, please!

The recipe is a slight bit labor intensive, but well worth it.  All of my kids LOVED them and we will definitely be eating them again!  Try them this weekend, you won't be disappointed.

The recipe yielded 10 medium large pancakes, enough for our family of six.

Cinnamon Filling:
1/2 cup (1 stick) butter
3/4 cup brown sugar
1 TBSP cinnamon

Icing:
2 oz. cream cheese
1/4 cup (1/2 stick) butter
1 cup confectioner's sugar
1/2 tsp vanilla

Pancakes:
2 cups flour
1 TBSP baking powder
1/2 tsp baking soda
2 TBSP pumpkin pie spice
1 TBSP brown sugar
1/2 tsp salt
1 1/2 cups whole milk
2 eggs
1 cup pumpkin puree
2 TBSP apple cider vinegar
2 TBSP oil

1) Put the butter, cinnamon, and brown sugar for the filling in a microwave safe bowl, microwave for 30 seconds, stir until smooth.  Put in a sandwich sized ziploc bag and set aside.

2) Put butter and cream cheese for icing in a microwave safe bowl.  Microwave about 30-40 seconds until almost melted, stir together with vanilla and confectioner's sugar.  Put into a sandwich sized ziploc bag and set aside for later.

3) In a medium sized bowl, mix flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar and set aside.

4) In large bowl (with spout if you have one), mix together milk, eggs, oil, vinegar, and pumpkin.  Slowly add dry ingredients to the center of the wet ingredients, mix until incorporated, lumps may remain, this is okay.

5) Preheat griddle.  Pour pancake mix onto griddle, it is slightly thick, so spread it out a bit.  Knead the bag with the filling in it slightly to soften it, cut a small part of the lower corner of the ziploc bag and squeeze a spiral of cinnamon filling onto the top of each pancake.  Let pancake cook until bubbles form and pop on the top of the pancake.

6) Very carefully, flip the pancake.  The cinnamon filling will become liquid and ooze out onto the pan, its okay.  Cook on this side for about 3-4 minutes.  Take pancake off pan, put on plate with cinnamon side up.  When it is flipped, it will look like a small indent where the cinnamon filling was, it's okay. Scrape remaining cinnamon off of pan with a paper towel or use a spatula and drain it onto a plate.

7) Squeeze icing bag to soften it up, cut a small hole in the bottom corner, then squeeze it onto the top of the hot pancake, serve and enjoy-there's going to be a pumpkin party in your mouth!