Sunday, October 24, 2010

Pumpkin Extenda-Week #2: Crumb-Topped Pumpkin Cream Cheese Muffins

Welcome to recipe number 2! This time, we (Michelle and I ) had a special guest. Her name is Sabrina, and, if you are a good blog reader, you will remember that she is an ultra-awesome ultrarunning who was just recently featured in RUNNERS WORLD MAGAZINE! WHATTTTTT. SO GREAT AT LIFE. Here she is with our lovely kitchen assistant....
Crumb-Topped Pumpkin Cream Cheese Muffins
(adapted from here)

Gracie voted this the best recipe so far. I really liked these, and they get better and better the longer they sit in the fridge (within reason of course). The blog from which I stole these says you can make regular cupcake sized muffins or the mini muffins. If you want to see the adaptation for that, go to the blog. Otherwise here you will find cupcake sized muffins.

In general, these are quite delicious. They almost make a good breakfast food. The crumbly bottom with the pumpkin cream cheesy layer are a delicious partnership. Expect the pumpkin layer to be soft and a little gooey. The recipe says it makes 24 muffins. I got 22 out of the pumpkin batter, but had crumble to spare. Okay, on to the recipe!

Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted

Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly. See mixture in the bottom right corner below.
Line cupcake pans with cupcake liners and drop a generous tablespoon of crumble into each liner. Press down with your table spoon.
Save leftover mixture to sprinkle on tarts before baking.

Pumpkin Cream Cheese Filling
1 small can (15oz) pumpkin
2 8-oz. packages cream cheese (light works great), softened (THIS IS IMPORTANT)
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg

Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. (NOTE- make sure your cream cheese is softened and closer to room temp. I used mine straight from the fridge, and it would not mix smoothly/fully) Add eggs and seasoning and mix completely. Spoon into prepared crust. (I used a 1/4 measuring cup and this worked really well. You dont want to fill it all the way to the top. Just allllmost there- see pictures below)

Sprinkle extra crumble on top of the muffins.
Bake at 350 for 20 minutes. If you'd like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.

Allow to cool completely and then refrigerate for at LEAST 24 hours. Serve with sweetened whipped cream on top if desired.

Ultra delicious. Ultra easy.

Ultra love.

1 comment:

  1. Those muffins look awesome!!! I can't wait to try the recipe. Love your blog!