Provided by Chef Max Shapiro. Created By Food writer and Pastry Chef Lisa Saltzman, Cooking Club of America magazine.
Just got this recipe out of my Cooking Club Magazine. Thought I would share this recipe. These muffins are out of this world. They’re flavored with a hint of orange and studded with dried cranberries, these moist muffins hold a surprise- an enticing cream cheese filling.
- 3/4 cup packed dark brown sugar
- ½ cup unsalted butter, melted
- 15 oz pumpkin, cooked, and pureed (about two small pie pumpkins)
- 1 egg
- 11/2 tsp grated orange peel
- ½ tsp vanilla extracted
- ½ tsp orange liqueur or orange juice
- 3/4 cup dried cranberries
- Powder sugar for sprinkling
Filling:
- 4 oz cream cheese, softened
- 2 Tbsp. Sugar
- ½ tsp grated orange peel
- ½ tsp orange Liqueur or orange juice
Heat oven to 350 degrees. Line 12 muffin cups with paper liners. Beat all Filling Ingredient in a small bowl at medium speed for 1 minute or until smooth and creamy.
Whisk flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt in a large bowl.
Whisk brown sugar and butter in a large bowl until well blended. Whisk in pumpkin puree, egg, 11/2 tsp orange peel, vanilla, and ½ tsp orange liqueur. Stir in flour mixture just until combined. Stir in cranberries.
Spoon batter into muffin cups, filling halfway. With teaspoon, make a small well in the center of each cup. Spoon 11/2 tsp. Of filling into each well. Top with remaining batter. (muffin cup will be full)
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Sprinkle with powdered sugar before serving.
