Yesterday when I was doing that post, I couldn’t stop feeling like I was missing something. The pumpkin flavour was reminding me of something and I couldn’t figure out what it was.. then unpacking groceries last night Dan found another can of pumpkin I picked up…
“Pumpkin, what are you doing with this?”
“I don’t know another batch of pumpkin muffins maybe.”
“I love pumpkin stuff.. like that pumpkin cake with cheese cream ontop.. like my moms” (yes he said cheese cream.. kinda like shake cheese, also known as parmesan cheese).
“Well maybe I can make that into a muffin.. just like STARBUCKS!” and thats when it hit me..
When I lived in the city, every friday I used to treat myself to starbucks.. a carmel macchiato and a muffin.. usually the pumpkin cream cheese muffins, or blueberry muffins. It was a reward to myself, and usually costed almost $10 for the two items. Well, since I moved to this small town I’ve had to improvise. I made my own pumpkin spice syrup for coffee, attempted to make my own carmel macchiatos.. and its all turned out amazing. and way cheaper! So this morning when I woke up I made the best muffins ever..found the recipe from recipezaar and substituted a couple things to make them a bit healthier. These are the nicest puffiest muffins I have ever made.
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1 cup pumpkin
1/2 cup apple sauce
4 ounces cream cheese
chopped sunflower seeds
Preheat oven to 350.
Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.Put it in the freezer while you mix and fill the pans, up to an hour.
Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
Mix all ingredients together (except cream cheese and nuts).
Fill muffin tins (greased or paper cups) half full.
Put cream cheese disc in the middle, pressing down.
Sprinkle with 1 tsp sunflower seeds.
Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.