Wednesday, April 11, 2012
Pumpkin Bread Pudding Muffins (★ ★ ★ ★ ☆)
I love the Fall. I love the leaves. The slight nip in the air. The clothes, colors, and most of all Thanksgiving. When it was my duty to bring muffins to our cafe again, I wanted to conjure up these comforting fall memories.
I go to Starbucks a lot. Too much, especially since they make a mediocre latte. But they're convenient, therefore, I love them. And that's half the battle. Starbucks offers a pumpkin muffin with a cream cheese top that looks fabulous. Mind you, I've never actually tried it. Starbucks isn't where I go if I want a baked good, but the idea of it was all I needed.
Pumpkin it was.
There were a ton of pumpkin cream cheese muffin recipes. But most had a cream cheese filling, which is not what I was going for.
And wouldn't you know it, the recipe I ended up deciding on was a homage to the Starbucks version:
Pumpkin Cream Cheese Muffins Like Starbucks
Because I used such a large muffin pan, I had to cook them longer than normal and the tops got a little dark. They didn't taste burned though. So I decided to rectify this by dusting them with a little powdered sugar. Viola!
Instead of using the prescribed amount of canned pumpkin, I just plopped the entire thing in there. It ended up working really well. They were so moist! Almost like a pumpkin bread pudding.
I also opted out on the pumpkin pie spice. Honestly, it saved this recipe. I like pumpkin pie, but I didn't want these muffins to have the same "tang." I wanted them to be reminiscent of fall, but also to be able to stand alone.
These were delicious. The cream cheese top was the perfect off-set to the pumpkin flavor of the bottoms. I would definitely make these again.
Linking up here Oct 2012. Because these were so good they should be revisited.