Gracie spent the night with a friend yesterday; I missed her terribly, but I enjoyed getting to spend a little bit of time with just Abigail. We read a little and watched part of a movie before she fell asleep, worn out from her day of fishing. This morning, I woke her up a little earlier than I normally would for church so she could help me make the first pumpkin recipe of the season. She had a great time making these with me and said that they were delicious. I certainly agree with that!
I’ve been searching for new pumpkin recipes for Pumpkinpalooza this year. I’ve found a plethora of them, both sweet and savory and can’t wait to try them all! I found this one on Pinterest and it seemed like a nice and easy one to try on a morning like Sunday when I don’t have a lot of time. It came together really easily. I have haf of the batter left and I think I’m going to make it up without the cream cheese filling because I think those will be equally good and will work well in the girls’ lunchboxes.
Here’s the recipe:
Pumpkin Muffins With Cream Cheese Filling (originally from Gallamore West, found here)
The Muffins
3 cups self-rising flour
1 tablespoon PLUS 1 teaspoon of cinnamon
2 teaspoons of nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoon of all spice
1/2 teaspoon of ground ginger
2 cups of sugar
4 eggs
2 cups of pumpkin (this is one and a half 15 oz. cans of canned pumpkin)
1 1/4 cups of vegetable oil
The Filling
8 ounces of cream cheese, softened
1 cup of powdered sugar
Preheat the oven to 350 degrees. Mix together the flour, cinnamon, nutmeg, cloves, allspice, ginger, and sugar in one bowl. In another bowl, add the eggs and beat them lightly. Stir in the pumpkin and the vegetable oil. Add the pumpkin mixture to the bowl with the dry ingredients and stir until just combined.
Line your muffin pan with liners. (the recipe makes 24, but I only have one muffin pan). Fill each line 2/3 of the way full.
Mix together the cream cheese and powdered sugar in your mixer until smooth. Add the filling to a pastry bag fitted with a large tip. For each muffin, insert the tip about halfway down and squirt some filling in. You’ll feel the muffin expanding. Stop when you see a little bit of the filling starting to come out of the top.
Bake for 20 minutes. Let them cool for a few minutes in the pan and then move to a wire rack to cool completely. Enjoy!
Abigail wanted to take a muffin to her Sunday school teachers, so we boxed two of them up in pretty little polka dot boxes. She wrote little cards to them while we were in church and then taped them to the boxes (why, yes, of course I had a roll of Washi tape in my purse!). She was so tickled to be able to share something she had made with people that she loves. I guess she really is a girl after my own heart!
