Days off are meant for relaxation and doing what pleases you. And now that I’m working a full-time job I relish them. As a CamperForce worker I work for four days with three days off. That’s like a mini vacation. I am so grateful!
Today I started my 3 day vacation making a new recipe: Pumpkin Cream Cheese Muffins.
I learned something very interesting while making these muffins. You can completely eliminate the oil that’s called for in this recipe; adding the same amount of pumpkin puree instead of the oil (making for a healthier and more low-fat muffin that is more breakfast or healthy snack than a dessert).
The muffins came out lightly glazed, moist and flavorful.
Er, excuse me while I indulge in some healthy noshing. (recipe follows)
Pumpkin Cream Cheese Muffins
Filling: 8oz cream cheese, 1/4 cup brown sugar, 1 egg
Muffins: 2 1/4 cups unbleached flour, 1 T pumpkin spice, 1 tsp baking soda, 1/2 tsp salt, 2 cups sugar (I only added 1 3/4), 2 eggs, 1 1/2 cups pumpkin puree
The recipe called for 1 cup of pumpkin and 1/2 cup of oil. I made it 1 1/2 cups pumpkin; no oil)
Mix filling in a small bowl. Mix flour, spice, baking soda and salt in a large bowl. Mix sugar, eggs, pumpkin in a medium bowl. Add the pumpkin mixture to the flour mixture.
Fill muffin pans (lined with paper liners) 3/4 full. Add a heaping spoonful of filling to each muffin.
Makes 18 to 24 muffins. Oven 350 degrees. 20 to 23 minutes.