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

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

  • 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.
Linked up to 

1 comment:

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


Special Note

For the present, anonymous comments are not allowed at Robin, Restored due to the large number of spam comments that make it through Blogger's spam filter. I'm sorry about those of you who comment as Anonymous and sign your names. I'll try later to enable the function again.
Related Posts Plugin for WordPress, Blogger...


Follow Me on Pinterest Pin It