Friday, October 7, 2011

More Pumpkings!

The great pumpkin scare of 2010 and the general shortage on the east coast had some of us here in Boulder nervous about pumpkin supply. So when I saw canned pumpkin in a grocery store out of town last weekend, I went a little nuts. Turns out, cans have been appearing in local King Soopers this week. Scare averted. But we still had a large quantity of pumpking and a plethora of ideas of how to use it. So a couple of girl friends and I got together yesterday for a whirlwind pumpkin party.

Results: Pumpkin Cream Cheese Muffins, Iced Pumpkin Zucchini Bread, and Pumpkin Cookies with Maple Frosting. The only thing better than baking alone is baking with awesome friends. Friends who promote batter sampling.

In other news the chinook winds have picked up and it's crazy windy and chilly in town. Tomorrow is Ultimate Club Regionals and the forcast is not positive. It should feel like ultimate in Minnesota. I'm prepared with 5+ layers and a huge thermos ready to be filled with spiced cider.

Pumpkin Cream Cheese Muffins
adapted from Annie's Eats
Makes 24 muffins

  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 3 cups flour
  • 2 tsp cinnamon
  • 1 1/2 tsp nutmeg
  • 1 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 eggs
  • 1 1/2 cups sugar
  • 2 cups pumpkin puree (will need a big can)
  • 1 cup vegetable oil
  • 1/2 cup sugar
  • 5 Tbsp flour
  • 1 tsp cinnamon
  • 4 Tbsp cold butter
  1. For filling, blend cream cheese and powdered sugar. Roll into a log with 1 1/2 inch diameter and wrap in plastic wrap. Chill in the freezer for at least 2 hours.
  2. Grease or line with muffin liners 24 muffin wells. Heat oven to 350F
  3. Make the struesel: Combine sugar, flour, cinnamon, and butter in a small bowl and blend until combined.
  4. For the muffins, mix dry ingredients (flour, spices, salt, and soda) together. Mix the eggs, sugar, pumpkin and oil in a separate bowl. Carefully fold the dry into the wet, being careful not to overmix.
  5. Spoon about 1 Tbsp batter into each muffin well. Cut the cream cheese log into 24 equal pieces and place one in each well. Top the muffins with remaining batter. Sprinkle a little struesel on each muffin.
  6. Bake for 20-25 minutes. Cool completely before serving.

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