Pumpkin Cream Cheese Muffins Recipe & Video

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Pumpkin desserts start to enter my thoughts as soon as the heat of summer fades. Pumpkin has a sweet earthy flavor and a dense fibrous texture that is well suited for the baked goods we make during the Fall and Winter months. When you add pumpkin puree to a batter it turns it a lovely golden brown color and it also provides a moist dense texture. Sweet pumpkin desserts are usually flavored with some combination of ground spices. Normally the spices used have an aroma that is warm and fragrant. My favorites are ground cinnamon which Jill Norman in her excellent book "Herbs & Spices" describes as "a warm, agreeably sweet, woody aroma that is delicate yet intense; the taste is fragrant and warm with hints of clove and citrus". Other spices that I like are ground ginger (peppery with subtle lemon flavor) and ground cloves (rich and spicy).

A combination that has become quite popular is pumpkin and cream cheese. I like the richness and tanginess that the cream cheese provides in a pumpkin dessert. Whether it's these delicious Pumpkin Cream Cheese Muffins, or a Pumpkin Roll, a Pumpkin Spice Cake, a Pumpkin Cheesecake, or even Pumpkin Cupcakes frosted with a Cream Cheese Frosting.

Pumpkin Cream Cheese Muffins look pretty cool. They are similar to the Black Bottom Cupcakes only instead of a chocolate batter we use a pumpkin batter. The Pumpkin Muffin batter is really easy to make. You just 'dump' and stir all the ingredients together. Once the batter is placed in your muffin cups then you simply make a well in the center and insert a dollop of the cream cheese filling. You can even sprinkle some miniature chocolate chips or pumpkin seeds on top of the cheesecake filling if you like.

To make our lives easier instead of making our own pumpkin puree we can buy canned pure pumpkin. Just make sure you do not buy the pumpkin which already has the spices added to it. However, if you want to make your own puree start by using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Then first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.