Today I am sharing this recipe that I received from my sister Sandy, who is an accomplished cook, wife, mother, O.B. nurse and all around swell gal. She shares recipes often and this one is really wonderful. Our guests enjoyed these this morning, I made some modifications, as our guests have nut allergies, so I just adjusted accordingly. I must admit versatility is one of the things I really appreciate in a recipe, so this is a keeper for me. I am especially excited that we actually remembered to take a photo prior to serving our guests this morning. I hope you enjoy making these, and moreover enjoy eating them with your friends and family.
Pumpkin Cream Cheese Muffins
1 can (14 1/2 ounce) pumpkin or sliced carrots, drained
1 3/4 cups flour ( Sandy used whole wheat pastry flour, I have used all purpose flour and a combination of wheat and white flours)
1 cup sugar ( Sandy used 1/2 cup organic cane sugar)
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. each ground allspice, cloves and nutmeg ( I have also used ground mace, in place of the nutmeg)
1/2 to 1 tsp. chopped crystallized ginger
1/2 cup chopped pecans
1/3 cup vegetable oil ( I have also used walnut oil or almond oil with good results)
8 ounces cream cheese, softened ( Sandy used light cream cheese)
1/4 cup sugar
Combine pumpkin or pureed carrots with egg and oil. In a separate bowl combine flour, sugar, baking soda, salt, spices and nuts. Combine wet and dry ingredients until moistened. Fill 12 greased muffin cups one third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by Tablespoon full into the center of each muffin. Top with remaining batter. Bake at 350 for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
p.s. I normally make these in Texas muffin pans, which are larger muffins so they make 6 instead of 12 standard muffins.