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autumn recipe

The Best Pumpkin Cream Cheese Muffin I have ever had

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

Pumpkin pumpkin pumpkin! I can’t get enough pumpkin stuff!!! (Originally this said “pumpkin crap” but then I thought that sounded gross). I’m soo thrilled to share this recipe with you, it’s for the best freakin pumpkin muffins I’ve ever had and the only one I’ll use the rest of my life. I made them for a barbecue my hub’s gruff mine-working buddies were having and the sweaty, hairy, rough and tough men thought these dainty little muffins were simply delightful. The fluffy muffin part, with the crunchy crumble topping and the cream cheese surprise in the middle is the perfect combo. There are three parts to it, but it’s not too hard:

The Muffin Part
The muffin part is super simple. Just two ingredients, a can of pumpkin purée and a box of spice cake mix (actually, spice cake mix would be good, but I only had a yellow cake mix, so I used it with some pumpkin pie spice and it was perfect). You just mix those two ingredients together and the muffin part is done!

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

The Filling Part
This part is pretty simple too. Whip together a package of cream cheese, a cup of powdered sugar, and a little milk, if you need it (enough milk to reach the consistency you want.). I didn’t do a great job taking pictures of this part because, as you can see, my baby decided he wanted a front row seat. But it’s pretty simple- just cream the three ingredients together.

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

The Crumble Part
This is the crumble I use for my apple pie, but it turned out ah-mahhh-zing on the muffins. Mix together 1/4 cup of flour, 1/3 cup of brown sugar, 1/4 cup of rolled oats, and a little apple spice (If you don’t have apple pie spice at your disposal, just use some cinnamon and some nutmeg if your heart is telling you to).

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

Now just take half a stick of cold butter and chop it up real good and throw it in your oat mixture. You can use a fork to mix all the ingredients up real good, but I usually just squish it all together with my (clean) hands until its nice and crumbly. Like a Dumb, I forgot to take a pic of this part. You can figure it out though.

Now put the crumble mixture in the fridge to chill while you assemble these bad boys.

The Assembling Part
I started out scooping the pumpkin mix and putting a little in the bottom of each muffin wrapper. Just put enough to cover the bottom of the wrapper, maybe 2 table spoons or so. Although this method for filling the cupcake wrappers got the job done, it was a bit of a hassle.

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

Then I realized it was a million times easier to just squeeze it out of a pastry bag (or if you don’t have pastry bags use a ziplock with the corner cutoff). So that’s what I did with the cream cheese mixture. I just squeezed a healthy dollop into each cup.

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

Ok now you squeeze some pumpkin muffin mixture over the cream cheese mixture. (Given how easy the pastry bag idea was, I instituted it for the second part of the muffin mix, I swear it took like 2 minutes)

Because my hubs pointed out it looked like cat poops (excuse my french), I smoothed out the top layer with a spatula. I swear, I love that man so much. At this point the mixture should just about fill the cup.

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

Now just take the crumble mixture out and sprinkle it over the muffin mixture.

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

Now ya pop those suckas in the oven at 350 for 18 min (or until golden and a knife inserted comes out clean) and you’re done.

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

I think my little guy was hoping for a little taste (ignore the disassembled dishwasher in the background…).

Mrs Pen's Best Freakin Pumpkin Muffins Everrrr

So there ya go! Best pumpkin muffin everrrr! I hope you love it as much as we did.

Love,
Mrs. Pen

Here’s The Recipe:

1 Spice Cake Mix
1 Can of Pumpkin Purée
1 Package of Cream Cheese, Softened
1 Cup of Powder Sugar
1/4 cup of flour
1/3 cup of brown sugar
1/4 cup of rolled oats
a little apple spice
1/4 cup of butter, cold

Preheat the oven at 350

Mix Cake Mix and Pumpkin together and set aside.

In a separate bowl, cream together cream cheese and powder sugar. Add milk if it’s too thick. Set aside.

In a separate bowl, mix flour, brown sugar, and oats. Cut butter into pieces and add it in. Mix until crumbly. Put in the fridge to chill while the rest of the muffins are assembled.

To assemble-
Fill pastry bag with muffin mix. Fill each lined cupcake holder approximately 1/3 full with muffin mixture. Fill another pastry bag with cream cheese mixture. Apply a healthy dollop to each cup, approximately 1 tbls. Fill the rest of each cup with remaining muffin mixture. Sprinkle crumble mixture on top. Bake at 350 for about 18 min or until muffins are golden brown and a knife inserted into the middle comes out clean.

Yields 20 Muffins

Tuesday Breakfast Tutorial: Pumpkin Walnut Flapjacks with Cream Cheese Syrup

MrsPen's Pumpkin Walnut Flapjacks with Cream Cheese Syrup.jpg

I’m jumping on the pumpkin bandwagon. It’s fall and even though we don’t get the gorgeous autumn colors and nippy weather like the rest of y’all, we will exercise our American right to celebrate autumn by eating our weight in pumpkin stuff. Lots of pumpkin stuff. Prepare for an onslaught of pumpkin posts here!

For breakfast today, we stuffed ourselves silly with pumpkin walnut pancakes and cream cheese syrup. It was so freakin good I ate three of them and promised myself I’d work out to make up for the extra calories. I’m probably not going to work out. I’m excited to share this recipe here, it’s going to become a regular in our house. This is what I did…

I mixed one and a quarter cup of flour with a pinch of baking powder, three tablespoons of sugar, a little salt, and about a teaspoon and a half of pumpkin pie spice together.

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Nextly, in a separate bowl, I mixed a cup of milk, about a quarter stick of melted butter, an egg, and 6 heaping tablespoons of pumpkin purée (next time I’m going add more pumpkin, let’s
say about half a cup… That’s 8 tablespoons according to google.)

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Now I mixed the Punkin concoction in with the powder ingredients. And added some more pumpkin pie spice to make sure it’s voice was being heard.

Finally I chopped up about half a cup of walnuts and folded into the mix. (I only said “folded it in” to sound technical. Really I just dumped them in and mixed it up real good.)

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Now I poured the batter onto a greased pan on medium heat and cooked until golden brown on both sides.

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Ok for the syrup… I actually had some cream cheese frosting left over from a recipe I made yesterday (which I am DYING to share with you!), so I just thinned it out with a little milk and warmed it up in the mic. If I had made it today, I would have mixed half a package of cream cheese with half a cup (give or take) of powdered sugar, and added milk until it was the consistency I wanted, and then warmed it up in the mic in 20 second increments until it was warm enough.

Now all that was left to do was drizzle the syrup over the pancakes and devour them with my hubs on the patio watching the sun rise from the mountains. And that is the recipe for a happy hubby!

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No, the picture of my baby doesn’t relate to this recipe, he’s just so freakin cute I could die.

Oh also, you probably noticed the cream cheese sauce is a little lumpy-ish. This is because I pulled the frosting straight out of the fridge, I recommend using cream cheese at room temperature, and heat it up slowly. But it was still scrumptious, lumps and all.

Oh also, if you are a pancake-ologist or a pumpkin-ologist or just love food and have any suggestions on how to improve this, I would be delighted to hear them.

Oh also, brace yourselves for the pumpkin tutorial I will be sharing with you in the next day or two (aka, the next time my baby gives me enough time to write it out). Trust me, it’s a doozy!

Here’s today’s recipe-

Pancakes:
1 1/4 cup of flour
3 tbls of sugar
2 tspn of baking powder
2 tspn of pumpkin pie spice
Pinch of salt
1 cup of milk
8 tbls of pumpkin purée
2 tbls of melted butter
1 egg
1/2 cup of chopped walnuts

-mix dry ingredients together in one bowl.
-Mix wet ingredients in another bowl.
-Combine and mix well.
-Add walnuts
-Pour into greased skillet and cook on medium heat until slightly golden brown

Syrup:
Half a package of cream cheese, softened
Half a cup of powdered sugar
Milk, to consistency

-Whip cream cheese until fluffy
-add sugar and continue to cream
-slowly add milk until ideal consistency is reached
-warm in the microwave in 20 second increments until warm enough

This recipe is an adaption a one I found here.

I hope you love em as much as we did!

Love,
Mrs Pen

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