Okay, okay, so I may not have come up with this concept entirely on my own. I may or may not have been inspired by a muffin that you can only buy this time of year at a certain well-known coffee shop of international acclaim. I won’t say which coffee shop…let’s just say it’s the one that has the little green straws. Wherever the inspiration came from, this turned out to be quite the delicious muffin once it was baked, stuffed with Cinnamon Cream, and served with a nice hot cup of coffee. I hope you enjoy!
Here’s what you’ll need…
2 cups sifted all-purpose flour
1 1/2 teaspoons nutmeg
1 tsp cinnamon
1 tsp clove
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1/3 cup coconut oil
1 cup pumpkin puree (not pumpkin pie mix)
2 tsp vanilla
1/4 cup buttermilk
1/3 cup roasted pumpkin seeds Makes about 9 Jumbo cupcakes-
Preheat oven to 350°F. Prepare two jumbo 6-cup muffin tins by greasing.
In a medium mixing bowl, combine flour, spices, salt, and baking soda. Set aside.
In a separate bowl, mix together sugar, coconut oil, and pumpkin puree. Then add in eggs and vanilla.
Stir in half the flour mixture. Then mix in the buttermilk, followed by the second half of the flour mixture. Mix until combined then fold in pumpkin seeds.
Once they have finished baking, allow to cool in the muffin tins for three minutes then transfer to a cooling rack. Allow to fully cool before filling with Cinnamon Cream.
Cinnamon Cream Filling
8oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla
1 tsp cinnamon
In a bowl, using an electric mixer, whip the cream cheese until it’s no longer a brick. Whip in the rest of the ingredients until the mixture is thick but creamy.
To assemble, core out the center of each of the muffins then stuff with Cinnamon Cream (to find out how I prefer to core out the centers, check out my recipe for Mango Stuffed Banana Muffins). Sprinkle the tops with the roasted pumpkin seeds to add a nice crunch.
Then grab a cup of coffee and enjoy!