Pumpkin Creme Cheese Muffins

By dlwelsh

Ingredients

• Sweet Creme Cheese:
• 4 ounces of Creme Cheese
• 2 Tablespoons sugar
• 1/4 teaspoon vanilla
• Candied Pumpkin Seeds:
• 2 Tablespoons light Brown Sugar
• 1 Tablespoons Water
• 1/4 teaspoon Cinnamon
• 3 Tablespoons Shelled Pumpkin Seeds
• May use walnuts instead of Pumpkin Seeds
• Muffin Batter:
• 1 1/2 Cups Flour all Purpose
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1 cup pumpkin canned pure pumpkin
• 3/4 cup vegetable oil
• 12 Paper Muffin Cups

Preparation

Step 1

Use an electric Mixer
Combine 4 ounces of Creme Cheese with 2 Tablespoons of sugar and 1/4 teaspoons vanilla in a medium bow,
mix until smooth and then cover and chill until firm
make candied pumpkin seeds by combining 2 Tablespoons light brown sugar, 1 Tablespoon water and 1/4 teaspoon cinnamon in a medium skillet over medium heat
add pumpkin seeds and stir constantly as water evaporates ad the sugar crystalizes on the nuts, about 2 minutes
when you see the sugar starting to harden on the seeds immediately turn off the heat and pour them out onto a plate to cool
separate any seeds that are stuck together

to make the batter:
combine flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, and salt in a medium bowl
in a large bowl use an electric mixer to combine eggs, sugars and vanilla
mix for about 30 seconds
and then add the pumpkin canned and oil
mix again for another 30 seconds
add the dry ingredients to the wet ingredients and mix well for 30 more seconds or until all batter is smooth
preheat oven to 350 degrees
with a 3 ounce ice creme scoop evenly scoop batter into 12 paper lined muffin pans
the batter should be almost level with top of paper cup
put about 1 Tablespoon sweetened creme cheese on press down into the center of each muffin
top with candied pumpkin seeds
bake for 20 to 25 minutes or until slightly brown on top and a toothpik inserted in center of muffin comes out clean