Muffins are a common breakfast food
for my kids. For their breakfast, I, therefore, bake muffins once or twice
every several weeks. My muffins, though, are an upgrade over the generally
sweet ones found in the bakery. I don't usually bake a lot of it to freeze,
although some people do. In contrast to cupcakes, muffins are simple to make
and bake.
I made muffins a day in advance; they
often last for two to three days. During the morning rush on school weekdays,
having those muffins prepared and ready to pop into the toaster oven two at a
time for kids’ breakfast makes a significant difference.
My children love pumpkin cream cheese
muffins. One of these won't be enough for them to consume. They are utterly
addicted. They taste like a cross between pumpkin coffee cake and pumpkin
cheesecake since they are moist and filled with cream cheese. Crunchy brown
sugar cinnamon streusel topping is placed on top of them. It is hard to resist.
Simple materials that you probably
already have on hand are all you need to prepare this simple muffin recipe. Using
two different bowls is part of the simple process. All the dry ingredients are
combined in one bowl, and all the wet components are combined in the other
bowl. The wet is added to the dry and mixed. That was so simple! To avoid the
production of gluten, do not overmix the ingredients.
PUMPKIN PIE SPICE
SUBSTITUTION
Since pumpkin pie spice is composed
mostly of cinnamon. If cinnamon is all that you have, just use that!
INGREDIENTS
Crumb Topping
65g of packed brown sugar
1 tsp ground cinnamon
60g unsalted butter, melted
85g all-purpose flour or plain flour
Cream Cheese Filling
165g cream cheese, softened to room
temperature
1 egg yolk
½ tsp pure vanilla extract
3 tbsp granulated/white sugar
Pumpkin muffins
220g all-purpose flour or plain flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp pumpkin pie spice
100g packed dark brown sugar
100g granulated/ white sugar
2 large eggs
200g fresh pumpkin puree or canned
pumpkin puree
120ml vegetable oil
80ml milk
1 tsp vanilla extract
METHODS
1. Preheat your oven to 200˚C.
Line a 12-cup muffin pan with paper liners or butter or spray with a nonstick
spray. But I am using a 56mm x 41mm aluminium foil cup, the size is bigger than
a muffin pan, so I can make 10 big-size muffins.
2.
Crumb-topping:
Combine
the brown sugar, cinnamon, and melted butter in a small bowl. Add the flour and
use a fork to gently mix until the crumbs form. Don't over-mix until a smooth
paste. Simply stir until crumbly. Set aside for later use.
3. Cream cheese filling:
Beat the cream cheese in a mixing
bowl with a hand mixer on medium-high speed until smooth. Beat in the egg yolk,
vanilla extract, and sugar until creamy and smooth. Keep in the fridge while
you make the pumpkin batter. (DO NOT OVER-MIX THE CREAM CHEESE, IT WILL TURN TOO
THIN AND DISSOLVE INTO THE BATTER WHEN IT BAKES)
4.
Pumpkin batter:
b) Combine the milk, vanilla extract, eggs, pumpkin puree, granulated sugar, and brown sugar in a medium size bowl.
c) With a rubber spatula or a whisk, lightly
fold the wet ingredients into the dry ingredients just until combined and the
batter is thick and chunky. (The important thing is not to over-mix the batter.
You do not want it smooth. Over-mixing the batter will yield tough)
5. Assembling the muffins:
Fill each muffin cup or aluminium cup with about 2 tablespoons of batter. Put a tablespoon of the cream cheese mixture in the middle of each muffin. Put the remaining batter on top. Each cup should be around 3/4 filled. Top with the crumb mixture.
Bake the crumb cake muffins for 20-25
minutes, or until a toothpick inserted in the middle comes out clean with just
a few crumbs.
Comments
Post a Comment