Muffin update #3: the second recipe

20 Nov

Folks, I think we’ve found a winner.

I followed the recipe that Laurie sent me on Twitter, with a few minor revisions, and found the delightful muffin I’ll be serving at Thanksgiving dinner this year.

It didn’t take long at all to whip ‘em up in my Kitchen Aid stand mixer.  Instead of cream cheese filling, I used a square of plain cream cheese, and I opted to not add nuts — because, quite frankly, there are just too many of us at the table already.  Just a little joke.

These muffins have a more bread-like texture than the first recipe, noticeably thicker and more orangey (as in pumpkin).  They remind me of little corn muffins.  In fact, I may just skip tracking down a jumbo muffin pan because of the similarity.  The aroma was just as spectacular as the first recipe, nearly sending me over the edge into a feeding frenzy.

I wanted to take a picture of the middle of the muffin, really I did, but folks, I just couldn’t stop eating long enough to go get my camera.  So to keep my promises to myself, half of the muffins went to a friend for his 40th birthday, and the rest are going to work.  All part of my plot to coerce people into liking me.

Now that I’ve found a winner for my pumpkin cream cheese muffin challenge, my next pumpkin related cooking task will be to attempt Bobby Flay’s pumpkin bread pudding recipe.  Lord, help me.  My low-carb days may be numbered.

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