Pumpkin Muffins

Mattie Rayne - ma1602 - Ravenclaw

I absolutely love muffins, and pumpkin muffins are an absolute favorite, especially around fall and even going into winter, with their warm, spiced flavor. I've tried a number of recipes/tweaked some things, and finally ended up here.

Whisk together flour, baking soda, salt, cinnamon, and nutmeg. Beat together eggs, sugar, pumpkin puree, and applesauce until well blended. Add the dry ingredients to the wet ingredients slowly, a little bit at a time, mixing them in as you add until they are just incorporated - be careful not to over-mix. And that's your muffin batter!

For plain pumpkin muffins, you can add the batter to a muffin pan (filling each well just a bit below the top; greased, or you can use liners) and bake at 350 degrees Fahrenheit for 20-25 minutes. Once they're done, take them out of the oven and let them cool before serving. You should be able to get about 24 muffins from this recipe, depending on the pan you use.

Another thing I'm fond of doing is adding a cream cheese filling, which takes a little extra planning. To do that..

Take 8 oz. of cream cheese and allow it to soften. Once it's soft enough, mix in a cup of powdered sugar, making sure it's well blended. Roll the mixture into a log (about an inch-and-a-half in diameter) in plastic wrap, and take it to the freezer to chill for a couple of hours, until slightly firm.

Once the cream cheese is ready, and your batter is made up, take the cream cheese out of the freezer and cut it up into 24 equal pieces. Add a little bit of batter to each muffin well, just enough to cover the bottom, then add one cream cheese piece to each well. Add more batter to each, as described before, making sure the cream cheese is covered, then bake at 350 F for 20-25 minutes.

As before, let the muffins cool before serving - and it's even more important this time unless you enjoy burning yourself with molten cream cheese. >_<

You can also play with different toppings for the muffins. I usually leave mine plain, but I imagine a crumbled topping would work quite well!