A perfect fall recipe – Pumpkin Cream Cheese Muffins!
Hi, Nerds! After a few rare days of 70 degree weather here in Chicago, we have dipped back down into the 50s which is quintessential Chicago fall. The nights have even gotten down into the 30s, so you feel the cool chill at night and first thing in the morning. You know what the best solution for that is? A warm Pumpkin Cream Cheese Muffin.
These muffins are filled with amazing flavor. There is the hearty pumpkin, a brown sugar crumble on top (my favorite), a great combo of spices (cinnamon, nutmeg, cloves), the slightly sweet cream cheese, and something you might not expect – Silk Soy Nog Original.
Smooth and creamy, this soy-based seasonal drink makes a fabulous addition to baked goods this holiday season, especially with the notes of nutmeg and cinnamon. You will not regret adding this into your baking regimen, but you can also pour yourself a glass to enjoy.
Homemade baked goods like these Pumpkin Cream Cheese Muffins is such a representation of the holidays for me. I would remember hours spent baking in the kitchen with mom and taking that tradition with me wherever I went, even in the college kitchen for my floor mates. Baking is an easy way to reach out to people and to show you care. So while I am definitely hoarding a few of these muffins for myself – because yum! – the rest will be going to friends or Bryan’s RAs.
- 3 c flour
- 1 tbsp cinnamon
- 1 1/2 tbsp pumpkin pie spice
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 cup pumpkin puree
- 1 c sugar
- 1 c Silk Soy Nog Original
- 4 + oz cream cheese
- 1/4 c brown sugar
- 1/2 c flour add more if not crumbly enough
- 1/2 c butter melted
- 1 tsp cinnamon
- 1/3 c vegetable oil
- Prep: Preheat the oven to 350 F and line muffin pans with paper liners.
- In a medium bowl, combine the dry ingredients - flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, baking soda, and baking powder. Stir or whisk to blend.
- In a larger bowl, combine the eggs, sugar, pumpkin puree, Silk Soy Nog Original, and oil. I mixed using a fork but you can also use a hang mixer.
- Add in the dry ingredients, mixing until well incorporated. You do not want to over mix.
- To make the topping, combine the brown sugar, cinnamon, flour and melted butter in a small bowl. You want the mixture to be crumbly. If it's too wet, add in a little flour at a time.
- Time to put the muffins together! Fill each muffin with a small amount of batter. Add just enough to cover the bottom of the liner. If you fill to full, it will cause the cream cheese to rise higher.
- Slice the log of cream cheese into thin horizontal slices and cut those in half. You want small little pieces of cream cheese for the middle of the muffin. Place a slice of the cream cheese mixture into each of the cups and slightly push down into the batter.
- Add the remaining batter between the muffin cups, placing on top of the cream cheese and covering.
- Sprinkle a small amount of the topping onto each of the muffins.
- Bake for 20 minutes. Transfer to a wire rack and let cool.
Okay, so you might be hesitant about usingSilk Soy Nog Original or the new Silk Almond Nogs, but you shouldn’t be. Head over to Silk and check out the huge collection of recipes available on their site. These recipes will show you a TON of ways you can add Silk into your cooking routine.
This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.