| Pumpkin Cream Cheese Muffins |
|
1 (8 ounce) package cream
cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose
flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter |
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract |
| 1. | Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. |
| 2. | To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. |
| 3. | For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. |
| 4. | For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. |
| 5. | Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. |
| 6. | Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes |
Ingredients:
1 package yeast
1/2 cup lukewarm water
3 1/4 cups whole wheat flour
1 teaspoon salt
2 tablespoons honey
1/2 cup milk, scalded and cooled to lukewarm
2 tablespoons oil
2 eggs
Step 2: I do not have a photo - I was so scared of my processor not being large enough I forgot about my camera- but this step is easy peasy- literally just follow the directions ( although I found I needed to scrape down the sides of my food processor to fully incorporate)
Steel Knife: Place 3 cups of flour, salt and honey in processor bowl. Process 5 or 6 seconds. Add dissolved yeast through fee tube while machine is running. Process about 10 seconds. Combine milk, oil and eggs in a measuring cup. Add through feed tube while machine is running. Batter will be very sticky. Dump in the reserved 1/4 cup flour as machine begins to slow down. Process until well mixed, about 30 seconds. Batter will not form a ball on the blades. Step 3: Empty onto a well-floured board or counter. Flour surface of dough to make it manageable for kneading. Knead about 2 minutes, adding flour as necessary to prevent dough from sticking. Place in a greased bowl and turn dough over so that all surfaces are greased. Step 4: I found that it takes about 30-35 minutes to double in size. Cover and let rise until double in bulk. Punch down. Roll dough on a lightly floured board into a 9x12 inch rectangle. Roll up, jelly-roll style, from the shorter side. Seal ends by pressing down the ban. Cover and let rise until double. Bake at 375 degrees for 35 to 40 minutes. Remove from pan and let cool
By the way - you can scratch 4 hot dogs and 4 buns off my pantry list!
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