Here’s a great pumpkin cream cheese muffin recipe to warm you up this fall season. It comes to us from the B Street House Bed & Breakfast in Virginia City, NV. There are two things in this recipe that make your taste buds leap off the charts … it’s spicy like gingerbread … and it has a gooey cream cheese surprise in the middle.
There was one particular spice that I didn’t have in my pantry, and while I was shopping for ingredients my jaw it the floor at the price … cardamom. There was only one brand in our local grocer that carried it and the sucker was 12 bucks. Sheesh. Well, if it’s expensive, it must be good, right? This inspired me to do some research. What’s the story behind this pricey spice? I googled it and found that my $12 bottle was a bargain. Some spice shops online were charging upwards of $67. I’ve just renamed this recipe Fall Harvest Food Of The Gods.
Wikipedia says … “Green cardamom in South Asia is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom.” The spice includes volatile oils such as camphor, eucalyptol, and limonene. Some sites reported it to be used in Ayurvedic medicine and also an effective aphrodisiac.
Well no wonder it’s so dang expensive! It’s a absolute cure-all. Next time I get sick I’m baking some of these babies instead of taking NyQuil.
Pumpkin Cream Cheese Muffins
|Spicy Pumpkin Cream Cheese Muffins|| |
- 8 oz cream cheese
- 1½ Cups flour
- 1 Cup dark brown sugar
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp cardamom
- ½ tsp baking soda
- ½ tsp salt
- 1 Cup cooked or canned pumpkin (not pie filling)
- ⅔ Cup vegetable oil
- 2 large eggs
- 1 tsp molasses
- ½ tsp vanilla extract
- ⅓ Cup chopped walnuts
- ) Preheat oven to 350 degrees. Grease or spray with butter-flavored oil spray 12 muffin tins or line with paper baking cups.
- ) Stir together the dry ingredients in a large bowl. Mix together the pumpkin and wet ingredients. Stir into dry ingredients until blended. Fill muffin tins ¾ of the way full.
- ) Divide cream cheese into 12 equal portions. Put one portion in each muffin in the middle of the muffin batter, pressing down. Sprinkle with chopped walnuts.
- ) Bake at 350 for 20-25 minutes or until a toothpick comes out clean from the muffin part. Let cool for a bit then serve!
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