Ok, so I have been putting off taking care of the last 2 cooking pumpkins from my garden. I finally got them cut in half and roasted before bed a couple days ago. Today seems like a good day to send them for a whirl in the food processor and get them bagged up for the freezer.
This is what I made with the last cup of puree!
Pumpkin Cream Cheese Muffins
Makes approximately 36
2 Cups All Purpose Flour
2 Cups Whole Wheat Flour
1 Cup Sugar
2 Tbsp Baking Powder
1 tsp salt (Ooops! I think I put 2 in)
1 tsp Cinnamon or more to taste
2 eggs
1&1/2 Cups Milk
1/2 Cup Vegetable Oil
2 Tbsp Yogurt
1&1/2 Cups Pumpkin puree
4 oz Cream Cheese in 1/4-1/2 inch cubes room temperature
Mix pumpkin puree and cream cheese in small bowl allowing them to half cream together and set aside. Combine dry ingredients in a large bowl leaving a well in the center. Combine wet ingredients in bowl mixing together well. Add wet to dry and quick mix, lumps are ok in muffin mixtures. Add in the pumpkin and cream cheese and stir together.
Portion into muffin pans cooking 18-20 minutes at 400*.
The teens walked in the door a few minutes after the first batch came out. They loved these though they both agreed with me that a bit more pumpkin, cinnamon and maybe some clove as well.
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