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We are less than a week from Halloween…and you can’t have Halloween without pumpkins!  I mixed these mini muffins up for the party at my office this week…

I think it’s safe to say that baking season is in full swing.  Before long, it’s going to be time to start thinking about Thanksgiving and Christmas!  Keep up with all my recipes by “liking” my Facebook fan page (there’s a button on the lower left side of the blog) or hitting the “subscribe” button so you’ll get new posts emailed directly to your inbox.

I also have 8 weeks of healthy meals planned for my family throughout the holiday season so I can afford to have a treat or two each week without putting on extra pounds.  I’ll share each week’s menu plan with you here along with links to the recipes.  We CAN “have it all” with a little balance!

This recipe was supposed to be a cream cheese stuffed cookie.  However, after adding the canned pumpkin to my standard pudding cookie recipe, it had the consistency of muffiin batter.  They still bake up as delicious cake-like cookies, but they needed some frosting or glaze…and I just didn’t have that kind of time on my hands.  Personally, I think they would be delicious with a brown butter maple glaze (which I have a recipe for if you want to go that route – just let me know!).  I’ll be trying that out next time!

I also didn’t want to waste the cream cheese filling I already had made.  So, these mini pumpkin cream cheese muffins were born instead.  They are delish and would be a great breakfast item for Halloween morning!

Mini Pumpkin Cream Cheese Muffins (PRINT RECIPE)

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1/2 c. butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant vanilla pudding mix
  • 1 c. canned pumpkin
  • 2 eggs
  • 1 tsp. vanilla
  • 3 tsp. pumpkin pie spice

For the filling

  • 6 oz. cream cheese, softened
  • 1/4 c. white chocolate chips, melted and slightly cooled (30-60 seconds in the microwave should do the trick)
  • 1 tsp. vanilla
  • 2 Tbsp. sugar

TO MAKE THE DOUGH:

Combine the flour, baking soda and pumpkin pie spice.  Set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Add the canned pumpkin, eggs and vanilla.

Add the flour mixture and mix well.  Chill the dough overnight. 

TO MAKE THE FILLING:

In a small bowl, combine all the ingredients together and chill overnight in the fridge with the dough.

ASSEMBLE THE MUFFINS:

Preheat oven to 350º.

Spray a mini muffin tin with cooking spray.  Take spoonfuls of dough and roll them into little balls and place in each tin. 

Spray the back side of a measuring spoon (I used a teaspoon) with cooking spray and press it into each ball to make a well for the cream cheese filling.  You’ll have to spray the spoon several times to keep it from sticking.

Using that same spoon, place a teaspoon of cream cheese filling in the center of each muffin.

Bake for 12 minutes.

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