Okay, okay, so I may not have come up
with this concept entirely on my own. I
may or may not have been inspired by
a muffin that you can only buy this time of year at a certain well-known coffee
shop of international acclaim. I won't
say which coffee shop...let's just say it's the one that has the little green
straws. Wherever the inspiration came
from, this turned out to be quite the delicious muffin once it was baked,
stuffed with Cinnamon Cream, and served with a nice hot cup of coffee. I hope you enjoy!
Here’s what you’ll need…
2
cups sifted all-purpose flour
1
1/2 teaspoons nutmeg
1
tsp cinnamon
1
tsp clove
1/2
teaspoon salt
1
teaspoon baking soda
1
cup sugar
1/3
cup coconut oil
1
cup pumpkin puree (not pumpkin pie mix)
2
eggs
2
tsp vanilla
1/4
cup buttermilk
1/3
cup roasted pumpkin seeds
Makes about 9 Jumbo cupcakes-
Preheat oven to 350°F. Prepare two jumbo 6-cup muffin tins by
greasing.
In a medium mixing bowl, combine flour,
spices, salt, and baking soda. Set
aside.
Stir in half the flour mixture. Then mix in the buttermilk, followed by the
second half of the flour mixture. Mix
until combined then fold in pumpkin seeds.
Fill muffin tins halfway full then bake
for 18-20 minutes or until a toothpick comes out clean.
Once they have finished baking, allow to
cool in the muffin tins for three minutes then transfer to a cooling rack. Allow to fully cool before filling with
Cinnamon Cream.
Cinnamon
Cream Filling
8oz
cream cheese, softened
½
cup powdered sugar
1
tsp vanilla
1
tsp cinnamon
In a bowl, using an electric mixer, whip
the cream cheese until it’s no longer a brick. Whip in the rest of the ingredients until the mixture
is thick but creamy. 
To assemble, core out the center of each
of the muffins then stuff with Cinnamon Cream (to find out how I prefer to core
out the centers, check out my recipe for
Mango Stuffed Banana Muffins). Sprinkle the
tops with the roasted pumpkin seeds to add a nice crunch. Then grab a cup of coffee and enjoy!
No comments:
Post a Comment