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
- 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.