I know pumpkin season is phasing out for the year, but since several of you requested this recipe, I thought I’d go ahead and share it here. (It’s a great way to use up any squash you have leftover in your pantry from Thanksgiving! I found that Delicata squash makes a delicious substitute for the pumpkin.)
I’ve been making this recipe for our celebratory Thanksgiving morning breakfasts for the past 10 years, and they disappear quickly! This recipe makes enough to serve a crowd (sorry, I’ve never been able to count, before they start getting eaten!- maybe a couple dozen?). It’s definitely a finer thing.
I’ve reduced the sugar over the years, and our family still enjoys it. If you prefer a sweeter muffin, you can always add more of the brown sugar back in (up to 1 cup). You can even leave off the sugary topping, if you want. (It could be served with a winter soup, instead of with breakfast!)
These muffins are full of nourishing whole eggs, and full-fat cream cheese & butter. (Much better than the typical grocery-store pastries!)
Cream Cheese Pumpkin Muffins
1 stick unsalted Butter, softened- not melted
8 oz. Cream Cheese, softened- not melted
1 cup Pumpkin Puree
1 tsp. Pumpkin Pie Spice
1/2 tsp. ground Cinnamon
1/3 cup Dark Muscavado Brown Sugar
2 Jumbo or 3 Large Eggs (free range is best)
1 Tbl. Baking Powder
1 tsp. Baking Soda
2 1/3 Cups Flour (I use a mixture of gluten-free flours, or you can use your favorite whole-grain flours.)
Preheat oven to 400 degrees. Paper or grease muffin pans. Cream together cream cheese and butter. Mix in spices and sugar. Add pumpkin and eggs. Slowly mix in flour, baking powder, and baking soda. Put batter into the muffin ins, and sprinkle with topping. Bake 20 min, or until a toothpick inserted comes out clean.