Today I rolled up my sleeves and tried my hand at some baking again. As you may know baking is not my strong suit--or maybe I should say my first love in the kitchen. But, I found a recipe that I could not pass up...Two Ingredient Pumpkin Muffins. It had me at "two ingredients." Part of the reason why I loathe baking is all of the measuring. I hate to measure. To be honest it is really difficult a lot of the time to remember how much of something I add to a recipe which makes blogging difficult when I have to draft the recipe. So, if something doesn't turn out just right, I probably had the amount wrong and wasn't measuring. Sorry!
Anyway, back to these muffins--yeah, two ingredients! Awesome! Just combine pumpkin puree from a can and yellow cake mix. Perfection. However, seemed kinda boring so I modified things just a bit--added a cream cheese filling and a crunchy cinnamon streusel to the top, no big deal. These things came out moist (sorry for those of you who hate that word but its very fitting) and crunchy on top. These were very easy and you really could leave off the topping and filling but really why would you want to do that? You don't, trust me.
So, happy fall. Make these muffins and be sure to have a large glass of milk handy.
Musical selection: What I wouldn't Do by: A Fine Frenzy. For some reason it sounds like fall. And I would like to think that if I was little and saw Mr. Schwartz I would make him mud pies. Yep, a week later and still cheesy.
Start with the filling....just combine cream cheese and powdered sugar together. Take it from me, using room temperature cream cheese is much easier.
Plop it out onto some plastic wrap. I didn't think I had any of this left, good thing I did. We are a Press and Seal household. Feel free to tell Glad, I'm looking for some sponsors : )
Roll it out into a log shape and put it in the freezer for about an hour.
Meanwhile work on the streusel topping. Add white sugar.
Check out that filling. Amazing. These are seriously fantastic. Just beware, if you are as eager to try them as I was you will end up with a fantastic burn on the roof of your mouth. I speak from experience, the cream cheese center is pure magma. Worth it, yes. But, you might want to give it 10 minutes instead of 10 seconds of cooling.
Also, check out this recipe and some of my other favorites at Tasty Kitchen.com
Stuffed Pumpkin Muffins
Recipe adapted from: Here