I made some changes to the recipe, but I don't think there should be any big difference as compared to the original. Which, by the way, is obtained from Annie's Eats, a delicious source of recipes. I swapped nearly half of the oil for applesauce, and changed half of the sugar to brown sugar. Next time though, I would use all brown sugar. I also omitted the streusel, choosing pecans to garnish the muffins instead.
|Pumpkin muffins with salted caramel, anyone?|
Not forgetting the cream cheese filling! Actually, I hate cheese. Shocking, isn't it? But cream cheese, mozzarella and mascarpone cheese are the only kinds of cheeses that I eat. I somewhat like their molten, gooey state but past that, its all tasteless chew. To me, that is. And I abhor that sharp tang from certain cheeses too. Don't hate me please.
The cream cheese filling doesn't gush out like lava when baked, more like a frosting consistency. Hmm... Maybe next time I should tweak the filling a little to make it molten-y. No matter. Not too sweet, it complements the pumpkin muffins perfectly. Unfortunately, some of it was too anxious to see the world, and broke through my muffin top. The only thing I was disappointed with was the lack of crunch from the tops like you would get from usual muffins. Why?
Pumpkin Muffins with Cream Cheese Filling by ANNIE'S EATS
Yield: 24 muffins