Tuesday, April 08, 2008

Another Muffin Variation

I've been meaning to make some adjustments to the muffin recipe for a while now, but just haven't had the time or hadn't made it a priority. I've been using the whole wheat flour for several months, and the muffins are so dense with the pumpkin that you can't even tell. The eggs and oil needed to be reduced, as well as the sugar. Adding applesauce or orange puree (which is a genius move since it makes these full of good stuff) adds enough sweetness that reducing the sugar is no problem. Another idea I have is to add raisins to the mix, but my kids don't like raisins so I probably won't do that. I made this version for breakfast this morning and the kids loved it and didn't notice any big change in flavor or texture (except for Sally, who found a piece of carrot that had not been processed enough and was still recognizible as a carrot, which she found very unsettling, so I ate it, and it was good). Enjoy! Super-Duper* Pumpkin Cream Cheese Muffins
Recipe by Sheila at musingsofamommy.blogspot.com

2 cups whole wheat flour
1 cup white flour (or bread flour)
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
3 tsp pumpkin pie spice
Pinch of cardamom
1 tsp salt
1 tsp soda
1 cup egg product (like eggbeaters)
1 cup sugar
2 cups cooked or canned pumpkin
¾ cup orange puree** or applesauce
½ cup vegetable oil
8 oz package cream cheese
Chopped nuts (walnuts, pecans), optional

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins.

* “Super-Duper” is a relative term and is not regulated by any government agency that we know of. In this recipe, “super-duper” refers to the more nutritional ingredients in this modified version – less oil, less sugar, more fruits and vegetables, and whole wheat flour. The author of this recipe would like to add that she has no intention of modifying the cream cheese, and using a low-fat cream cheese would, in her humble opinion, sacrifice taste and texture. Do so at your own risk.

**Orange puree is a mixture of cooked yams and carrots pureed in the food processor until smooth. I steam them until they are very soft, and then puree with some of the water left in the bottom of the steamer pot. Orange puree can be added to tomato sauces and baked goods. I got the idea for using orange puree from The Sneaky Chef, Missy Chase Lapine.

3 comments:

alison said...

This is very welcome. I have my own modified, but still delicious cookie recipe, but we love the pumpkin muffins. Thanks for posting this.

Mel said...

Yum!

K......it's got two great tastes in one muffin.

Ya think the Brit'll make 'em for me? LOL

cko said...

The muffins look yummy! When I make pumpkin muffins or bread, I simply peel fresh pumpkin and grate it. I use to cook it down first. Now, it is easier and can't tell the difference.