Editor’s Pick
SEPTEMBER 22, 2009 8:50AM
Jodi vs. 1_Irritated_Mother: Pumpkin Muffins(Foodie Tuesday)
Today, I am proud to present a recipe from my best friend Ann - you know her as 1_Irritated_Mother. In addition to being a freelance griper and mother to five incredible kids, she also bakes professionally.
She shared “The Best Recipe EVER” for pumpkin muffins with cream cheese filling with me recently. She’s shy about the fact that she’s made of awesome, so I’ll share it with you. Ann’s original recipe is in orange. I will share my commentary and photos as it progresses. As an added bonus, Ann was on the phone with me while I prepared this. Martha does not assist me in such a way. Then again, Martha doesn’t heckle me either.
The Very Best Pumpkin Muffins EVER!
(I left the lovely pumpkin color Ann chose as is)
Muffin:
1 cup canola oil
3 cups sugar
4 large eggs
1 (15 oz) can pure pumpkin
1 cup water
3 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
1/2 tsp. salt
Preheat the oven to 350 degrees.
Place the muffin liners in the muffin pan.
Whisk the oil and sugar in a large bowl.
(I thought this looked like something that comes out of a Snoopy SnoCone machine.)
Add the eggs, pumpkin, and water and whisk until combined.
(At this point, I told her it looked icky. She was unamused.)
Stir in the flour, baking soda, spices, and salt.
(At this point, I told her it looked even ickier. She told me to shut up.)
Finished Batter:
Fill each muffin cup almost to the top with batter.
(“Almost to the top” was unclear to me. She said they didn’t rise much and to leave “a little space.” For those of you unclear on this concept, I left about an eighth of an inch of muffin cup liner above the batter. At this point, you may be wondering just how many muffins this makes - I know I was! She couldn’t remember, but filling the cups that full resulted in a perfect two dozen.)
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
(Ann indicated that 25 minutes was more of a suggestion than a hard and fast rule. I set my timer for 23 minutes and got a lovely result. If you like muffins with a bit more brown on top, go longer. Also – cool your muffins completely before attempting to fill them. For internal use only. Do not use in the shower. May contain allergens.)
Cream Cheese Filling:
4 oz. cream cheese
1/4 cup unsalted butter
1 cup powdered sugar
1 tsp. pure vanilla
Soften cream cheese & butter. Using a mixer, blend the cream cheese and butter until creamy. Add the vanilla and sugar and beat until smooth.
Using Wilton piping tip #230 and a piping bag - insert the tip into the muffin and squeeze a small amount of the filling into each muffin.
(This is the method. The tip is specifically for filling pastries. I found mine at Michael’s.)
Sprinkle with powdered sugar and ENJOY!
Ann’s Muffins:
Jodi’s Muffins:
Split open to show the cream cheesy goodness:
These truly are the best pumpkin muffins I have ever tasted. They are moist, delicate and delicious. I highly recommend that you try them. I did have some trouble finding canned pumpkin here in Florida. Mr. Publix Man said that there was some sort of pumpkin crop apocalypse recently and they hope to have enough in production to take care of Thanksgiving demand!
Thanks to Ann for sharing her talent with me. She actually knows what she's doing!
Printer-Friendly Recipe
(Black & white text with photos and no commentary)
Thanks to Ann for sharing her talent with me. She actually knows what she's doing!
Printer-Friendly Recipe
(Black & white text with photos and no commentary)
Images:
Original recipe & Ann's cake - 1_Irritated_Mother
all other photos copyright © 2009 by jodi a. kasten • all rights reserved
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Comments
I'm going to have to switch to a deader language.
"The designated hitter rule has got to go!"
Toochie - Oh, she's like that Footprints poem, she's been carrying us all along. She posted a series about the IWF recently. Mainly she is griping at me on Skype.
1_IIIIIIiiiiritatin'_Mama - See!?! I told you I could do it! I left out all the parts that were unappetizing or offensive. It didn't leave me with much.
mamoore - I don't know what happened, but canned pumpkin is nowhere to be found in Jacksonville. I fear for our pies, Melissa. I really do.
bob - I want to carve a lime like in the Corona commercials, but I don't have that kind of patience.
Raving Bits - They taste better than they look.
Julie - The other one *does* have the photos, so you may want to cut and paste into a word program if you'd like the straight instructions, but at least it's not orange! Ha!
Oh, and a big P.S.! The cream cheese and butter filling is not cooked or preserved in any way. This means that these should be refrigerated to maintain quality and safety. No yarping!
These look divine! I will run, no dash, through the flooded streets to the Kroger to buy up, and hoard, all of the canned pumpkin I can find! Yum...will bake these soon....Ummmmmmm......
It's fair trade certified.
Rated!
Well, harrumph, when the weather cools down enough to bake anything again, I'll clearly have to try baking some of my own.
Rated
Thanks for this - both of you.
My son loves to bake also. He's pretty good at it. more patience than i do getting the batter right and such. He used to be my helper and now i'm his, not srue how that happened. will have to find his angel food cake w/ raspberry filling recepie and post it.
Reason for question: Just tidied the larder last week and found can of aforementioned pre-spiced stuff which is edging close to it's use-by date (will be past it by Thanksgiving).
Yum! (Rated.)