Inside-Out Pumpkin Muffins and a Gorgeous Iowa Harvest...AmIRight??!!!﻿

Inside-Out Pumpkin Muffins and a Gorgeous Iowa Harvest...AmIRight??!!!

10/10/2016

Fall

in love with Iowa views.

Fall
in love with pumpkin inspired baked goods.

Fall
for cool crisp afternoon air.

Fall
for Inside-Out Pumpkin Muffins.

Here's the fixins for these
SUPER EASY, completely delicious
Inside-Out Pumpkin Muffins.

This recipe is from the King Arthur Flour website.
Just click HERE to go right to the recipe and print off.
I love their products!

Inside-Out Pumpkin Muffins
Straight outta www.kingarthurflour.com
25 mins. to 35 mins.BAKE
18 mins. to 20 mins.
TOTAL
33 mins. to 55 mins.
YIELD
12 to 16 muffins

Topping

1/2 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
1/4 cup brown sugar (packed), light or dark
1/4 cup old-fashioned rolled oats or quick oats (not instant)
1/8 teaspoon salt
4 tablespoons butter, at firm room temperature

Filling

1 cup (8-ounce package) cream cheese, at room temperature; low-fat is fine
1/4 cup granulated sugar
1/2 teaspoon vanilla extract or a few drops Fiori di Sicilia flavoring, optional

Muffins

1 cup pumpkin purée (about half a standard 15-ounce can)
2 large eggs
1/2 cup brown sugar
3 tablespoons vegetable oil
1/4 cup boiled cider (for best flavor), dark corn syrup, or honey
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup milk
1 1/2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour

Directions

Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers, and grease the papers.
To make the streusel: Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Set the topping aside.
To make the filling: Make sure the cream cheese is at room temperature. If it's not, place it in a microwave-safe bowl, and heat on low power for 40 seconds, just to soften it. Stir in the sugar and vanilla or Fiori di Sicilia, if using.
To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl.
Add the flour and mix until well combined. Scrape down the sides and bottom of the bowl and beat briefly to incorporate the scrapings.
Drop a scant 2 tablespoons of the batter (a heaping tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter.
Sprinkle each muffin with some of the streusel topping.
Bake the muffins for 18 to 20 minutes, until a cake tester inserted towards the edge (not into the filling) comes out crumb-free.
Remove the muffins from the oven. As soon as they're cool enough to safely handle, transfer them to a rack to cool completely.
Enjoy fresh-baked muffins within 2 to 3 hours; refrigerate up to 3 days for longer storage. Freeze, well-wrapped, up to 3 weeks. Rewarm cold muffins in a preheated 350°F oven, tented with foil. Or heat briefly in a microwave set at low power.

So this is the flour
that I used.

White Whole Wheat Flour.

You can find King Arthur brand at grocery stores in the organic department or at your local organic store.

You can not believe how EASY PEASY
these muffins are!
AND I HATE baking!!!
But this was EASY!!!!

I used regular oatmeal but chopped it up smaller so that the streusel wouldn't be so chunky.

The streusel begins with oats, the sugars and salt.

Work the butter in.

I really tried to use a spoon to work the butter in,
but I failed.

Yup,
hands it was.

Worked like a charm!

This here

are the ingredients for that

yummy
cream cheese filling.

And yes, this here is the best way to mix it up.

Again.

Now let's get to the ingredients of
the muffins.
Pumpkin, brown sugar, eggs, vanilla, honey,
the spice and milk.

Stir the flour in.

Once the muffin mix is all stirred up, set everything out.
Be sure to spray the muffin liners.

I used one of those watermelon scoop things.

No mess man,
it was awesome!

Okay,

so fill each liner not quite half full.

Dollop that delish cream cheese filling on.

Then top the cream cheese dollop

with 2 more Tbsp. of filling.

By the way, this recipe makes 24 muffins.

Sprinkle with streusel and pop in the oven
18-20 minutes.

The kitchen starts to smell heavenly...

Now bring these babies out...

Ahhhhhhh.

Yes!

I could not wait
for these to cool down so I could try one!

Here goes...

And yup! It was as delicious as it looks!!

The crunchy streusel,
the spiced pumpkiny muffin,
and that delicious cream cheese filling...

The presentation is impressive and the flavor is
warm and comforting.

Again, just click HERE to go to the recipe on the King Arthur Flour website and print out!

Okay guys,
hope someone makes these
Inside-Out Pumpkin Muffins and impresses a friend or family member or neighbor!

Now in closing, just a couple more Iowa Fall scenes...

I think Tim is rockin' out to some AC/DC here.

The neighbor's cattle on a gorgeous
Fall day were curious about the
crazy lady with a camera.

Would a Fall in Iowa be complete without cutie-patootie kids playing sports?

Work comes to a standstill for supper on crisp Fall evenings.

Grandchildren play with tractors and wagons full of corn on the weekends.

And then leave the toys at the front door when they go home at the end of the evening with
mommy and daddy.

And lastly, Fall in Iowa is this gorgeous 60 year old rose bush that was transplanted two months ago and decided to grace our October
with a stunning bloom.

Okay y'all,
thanks SO MUCH for checking in!!
I appreciate it!!!
Have a great week!
Enjoy the beautiful weather!!
We'll talk at ya soon!!

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