Saturday, May 25, 2013

Cream Cheese filled Pumpkin Muffins

Because I had to use up the leftover pumpkin puree, I decided to make these cupcakes that resemble black bottom cupcakes.  I really liked the idea of adding cream cheese filling to the cupcakes because I have seen these cupcakes in Starbucks.  Also, these cupcakes had a streusel topping too!

It took me around one hour to prepare everything.  This included taking out the ingredients, measuring, and mixing.  I was in a rush because I had to do this after service and before Kinderpraise; I didn't have time after Kinderpraise because I had to go back to college.  So although there were three different steps, the batter, filling and topping, the recipe is doable in around 1 hour.

I liked how it turned out.  The pumpkin cake part tasted just like the pumpkin chocolate chip cake.  However, the cream cheese offsets the sweetness of the cake while the topping gives it a nice crunch.  One problem was that because I was rushed for time, I was not able to properly make the streusel, resulting in some buttery clumps that melted on some of the cupcakes.  At first, I was worried that there was too much flour in the in the topping, but turns out I didn't need to worry at all.

Note: This post is over a year old.  Sorry for not posting anything for months.

 Cream Cheese filled Pumpkin Muffins
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