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Wednesday, February 8, 2012

Pumpkin Nutella Cream Cheese Muffins

     A self-frosting muffin: could this be too good to be true? I thought this sounded fantastic. How much time could I save if this were true? I would say, this is the only "failure" about these muffins. They didn't frost themselves, but they were insanely delicious. It must have just been me, because as I was planning to make these  I looked all around for these mythical self frosting muffins (or cupcakes). I found recipes everywhere. I'm not sure what I did different, but it didn't work out for me. My "frosting" was a lump of Nutella that sort of stayed in a lump....which was like a special treat in the middle of your muffin. Self-frosting or not, these were a winner at my house.
     My idea was to make this pumpkin nutella self frosting muffin, and add a vanilla cream cheese filling to the middle. Brilliant right? I have my days. They turned out different than expected, but delicious all the same. I wonder if my pumpkin wasn't as thick as it should be....It seemed thinner than normal canned pumpkin. That could have made all the difference. I added some healthiness like flax seed and whole wheat flour in so that we could call these "muffins" and eat them for breakfast. However, I think it just depends on the time of day. If you eat them after dinner, I would call them dessert.
Cream Cheese Filling:
8oz cream cheese, room temp
1/4 cup brown sugar
1 large egg
1 tsp vanilla

Muffins:
15oz pumpkin puree
1/2 cup oil (or 6Tbl milled flax seed + 6 Tbl oil)
2 eggs
1 Tbl vanilla
1/4 cup sugar
1/4 cup brown sugar
1 cup minus 2 Tbl whole wheat flour
1 cup white flour
1-1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cocoa powder
nutella

  • Preheat oven to 375* and line a muffin tin.
  • Whisk together flours, cinnamon, ginger, nutmeg, sugars, baking powder, baking soda, salt, and cocoa.
  • In a separate bowl, stir pumpkin puree, oil, (flax seed), eggs, and vanilla. 
  • Pour wet ingredients over the dry ingredients and stir to combine.
  • Scoop batter into the prepared muffin cups. Add a tablespoon of cream cheese mixture, and top with another tablespoon of pumpkin batter. Spoon a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick to swirl the Nutella around the top of the batter.
  • Bake for 25-30 minutes or until a toothpick comes out clean.
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1 comment:

  1. I love that you called these self-frosting muffins! They sound wonderful.

    ReplyDelete

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