What a combination for a title, right? I keep forgetting to mention that we had Lorna’s Laces dye up a special Great Horned Owl colorway for us. Remember the wonderful owl pictures that I shared this spring? (See here and here.) Those owls come back each year to the same nest to hatch their babies. This year was especially fun because the spring was late and the lack of leaves on the trees meant even better photos. Here’s the photo I sent to the talented people at Lorna’s Laces, along with the Great Horned Owl colorway they sent back to us. I love it.
Knitting Daughter made some yummy muffins while I was gone, and I wanted to share the recipe with you on today’s blog. It’s a perfect time of year for Pumpkin Cream Cheese Muffins and a cup of coffee or tea, don’t you think?
Pumpkin Cream Cheese Muffins (from The Girl Who Ate Everything blog, via Pinterest)
3 cups all purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 Tbl. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil
8 oz. cream cheese, softened
1 cup powdered sugar
1/2 cup sugar
5 Tbl. flour
1 1/2 tsp. ground cinnamon
4 Tbl. cold, unsalted butter, cut into pieces
Combine cream cheese and powdered sugar and mix until well blended. Form this into a log about 1 1/2 inches in diameter, wrap in plastic wrap and then foil, and chill in freezer at least 2 hours.
Preheat oven to 350 degrees and line muffin pan with paper liners.
Combine 3 cups flour, spices, and baking soda. In a separate mixing bowl, combine eggs, sugar, pumpkin and oil. Mix on low until blended and then add in dry ingredients, mixing until just incorporated.
Combine 5 Tbl. flour, 1/2 cup sugar and 1 1/2 tsp. cinnamon in a bowl and blend. Cut in butter pieces with a pastry blender or two forks until mixture is crumbly. Chill in refrigerator until you’re ready to use it.
To assemble muffins, fill each muffin well with a small amount of batter (1-2 Tbl). Slice the cream cheese log into 24 pieces and place a slice of cream cheese into each muffin well. (The cream cheese will rise as it bakes, so you want to place it lower in the muffin than you might think.) Divide the remaining batter between the cups, completely covering the cream cheese. Sprinkle a small amount of topping on each muffin.
Bake for 20-25 minutes. Cool on wire rack before serving. Makes 24 muffins.
Have a great weekend!