Alright – if you hang around here much, you know I made these with squash. I can’t hide from you – I confess, you have found me out and I cannot lie. In things like this, pumpkin and squash are nearly always interchangeable. At least they are until there is a little more room in my freezer. And in case you were worried that I would run out, I ordered 4 kinds of squash seeds just last week, so you can put your mind to rest about that. Anyway – these are really yummy and canned pumpkin will work just fine.
Preheat oven to 350 and line a 12 muffin tin with muffin cups
First – in a small bowl combine & set aside:
4 ounces cream cheese
2 tablespoons brown sugar
1/2 teaspoon vanilla
Stir together in a mixing bowl:
1 cup all purpose white flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 teaspoon salt
1 & 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
You can mix this all together in another bowl, but I just beat the eggs and throw it all in the bowl with the flour and stuff and mix just till combined, not smooth.
2 beaten eggs
1 cup pumpkin
2 tablespoons vegetable oil
1 & 1/4 cup low-fat butter milk or reg low-fat milk
Fill each muffin cup about 1/3 full, top with the cream cheese, evenly divided and try to get that right in the middle. Evenly divide the remaining batter – this recipe makes 12 muffins, so use it all up. Bake for about 25 minutes, turning the pan once half way through – you can test them with a toothpick for doneness, but try to miss the filling of course.
Squash recipes are going on an indefinite hiatus now – my 8 month old granddaughter is reportedly a squash addict and I am counting on her to suck up quite a lot of it over the next 3 weeks or so that she will be living at my house. Then we will assess our squash supply and see where we are. I saw them make squash ravioli on Iron Chef America once and I am not above giving that a try.
Later today – a Tuesday bonus post!
These sound fantastic! I will TRY to make them but I’m not so good in the kitchen.
They seem easy enough, right?
Hallie :)
I am SO making these tonight.. will let you know how they turn out…
These look delicious. Next chance I get, I am making them! Thanks!
Muffins are really easy Hallie – the main thing is not to mix them up too much, because then they get kind of tough. These are pretty impressive what with the little bit of filling in there – easy and imppressive is a good combo!
Thanks Tina & Steph – hope you enjoy them :)
Dude. I saw “cream cheese” and came running!
Just sent the recipe to Roger at work to print and bring home(we don’t have a printer)
They sound yummy! Thanks for posting the recipe.
You’re a good one to read while I’m dieting!
Okay ….. you know I have to say something even on recipe day! (kinda like you’re not so wordless Wednesdays) …. the recipe is printed and will be given to the appropriate chef. Christina is coming home for a week at Easter so maybe I can persuade her, since she’ll have some free time ….. only problem is that anything she makes seems to have to involve chocolate. She has a favorite pumpkin choco chip muffin recipe that she always makes when she’s home. It’s quite yummy!
I’m saving my smiles, LOLs or guffaws for the up and coming post post today. ; )
Look how clean and shiny your French press is! Mine stays grungy looking, except for its occasional runs through the dishwasher. :)
Recipe looks good, and I only use fresh (or frozen) pumpkin, but I’m not in a baking mood. :(
um. yum.