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. Recipe contains dairy.
Ingredients:
- 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
Steps:
- 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.
