King Arthur Flour Bakealong: Inside-Out Pumpkin Muffins

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Inside Out Pumpkin Muffins

King Arthur flour’s September Bakelong is Inside Out Pumpkin Muffins.  Twist my arm!  We love pumpkin, even when it is not even remotely fall-like outside.  These muffins are a moist, streusel-topped pumpkin muffin with a surprise in the middle of sweetened cream cheese.  They have been a big hit in my house and would be great for a company brunch too.

The recipe is pretty flexible and I tested that flexibility well as I was out of a lot of the ingredients called for.  An easy batter is made with either all purpose or white whole wheat flour (I used whole wheat pastry flour and nobody even knew it was whole grain), eggs, milk (I used almond milk), boiled cider (I had 1/3 the amount so subbed some honey for the remainder), brown sugar (I used coconut sugar), vegetable oil, pumpkin pie spices and leavening.  To fill the muffins, a small amount of pumpkin batter is placed in a greased muffin paper (it does stick).  A dollop of sweetened cream cheese goes on and then is topped with another small amount of batter. The whole thing is topped with a a streusel mixture.

The comments on the recipe said to be careful not to overfill the muffin wells, and they were right.  I used the measured amounts to fill the cups and had enough batter left over for 3 more muffins without filling and the 12 original ones rose well over the edge of the cups.  I also had a lot more streusel than I thought I needed, but I’m not really complaining!

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