Home Made Pumpkin Muffins with Cream Cheese Filling and Vanilla Glaze

You can use the recipe for the pumpkins that I had processed and had pureed in an earlier post. If you didn't process your own pumpkin, you can use all-natural canned pumpkin. Make sure it has no other ingredients listed other than pumpkin.   I did two batches and my family loves these.  I hope you do as well.

**Makes 10-large Pumpkin Muffins**

What you will need:
2- Large Muffin Tins
1-Small Bowl
1- Whisk
Stand or Hand Mixer
Measuring Spoons
1-Measuring Cup
1-Spatula
2-Large Mixing Bowls only if you don't have a stand mixer
Sifter
1-Tablespoon
Tooth Picks
Cooking Spray


Use Organic All Natural ingredients if you can

Dry Ingredients:
1 1/2-Cups of All Purpose Flour *Unbleached is best*
1/2-Cup Whole Wheat Flour
1-Cup Brown Sugar
2-Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2-Teaspoons Ground Cinnamon
1 Teaspoon Ground Nutmeg
1-Teaspoon Ground Ginger
1-Teaspoon Ground Cloves
1/4 Teaspoon Salt


Wet Ingredients:
3/4 Cups Evaporated Milk
2-Large Eggs
21-Ounces of Pumpkin Puree or 1-15-ounce can plus a 1/2-Cup
1/4 Cup Vegetable Oil
1-Cup Chopped or Crushed Walnuts or Pecans
1 1/2 Teaspoons of Pure Vanilla Extract
2-Tablespoons Pure Maple Syrup


Filling:
1  8-Ounces Package of Cream Cheese
2-Tablespoons Pure Maple Syrup
2-Tablespoons Brown Sugar


Glaze:
1 1/2 Cups Confectioner's Sugar aka: Powdered Sugar
4-Tablespoons Whole Milk
2-Teaspoons Vanilla

Preheat your oven to 400-Degrees Fahrenheit

Lightly spray the inside of your muffin tins with the cooking spray so that the batter won't stick. Set aside.
In a large bowl, combine 1-Cup of brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Sift in both the wheat and white flours. Mix well and set a side.

In a separate bowl or in a stand mixer add in the eggs, vegetable oil, pumpkin puree, 2-Tablespoons of maple syrup, vanilla extract and evaporated milk. Mix well. Set aside.

Add the dry ingredients into the wet ingredients a little at a time, mix well.  Continue adding wet to dry until all of the dry is completely used. Mix this batter until it becomes smooth. Add in the nuts stirring with the spatula until well combined.  Leave or set aside.

Cream Cheese Filling:
Beat in the bowl that you used for the dry ingredients, the cream cheese, 2-Tablespoons of maple syrup and 2-Tablespoons brown sugar.  Mix well until combined. With the tablespoon gently stir in a little of the cream cheese filling into the pumpkin batter, making a swirling motion. Continue doing this until all of the cream cheese filling is added into the pumpkin batter.  Set aside and make the
glaze.

Glaze:
1 1/2 Cups Confectioner's Sugar aka: Powdered Sugar
4-Tablespoons Whole Milk
2-Teaspoons Pure Vanilla Extract

Put the confectioner's sugar in to the small bowl, slowly add in the milk and vanilla. Whisk gently until smooth and no visible lumps. Set aside.






















Now fill your sprayed muffin tins about 3/4 of the way with the combined batters. Bake the muffins in your preheated oven for about 25-30 minutes or until the tooth pick comes out clean. *Poke the muffins with the tooth pick* They should be a light golden brown color.






















Once baked and no wet centers, remove from the oven and place on a heat resistant surface.  Drizzle the glaze all over each of the muffins.  Serve warm or have them at a later time.  You can put them on a plate or store in an air tight container. If refrigerated: Warm them in a microwave on high for 15-20 seconds. Enjoy!