They were a bit of a project, but oh so good. Sweetened cream cheese is pretty much the best thing ever. I made a few adjustments the recipe:
- melted butter instead of oil
- didn't make the cream cheese mixture into a log and freeze for two hours. Instead, stuck the bowl into the freezer for the 15 minutes or so while I prepared the rest of the muffins, and then put a blob in between the layers of pumpkin battter
- turned the broiler on for the last few minutes to crisp up the top
I was surprised how well the cream cheese stayed in a solid layer even though it wasn't frozen like the recipe called for. It even did that neat little cream cheese eruption through the middle like Starbucks pumpkin muffins do!
More iphone pictures, by the way. I'm having camera issues lately. See that cream cheese layer in the middle? So good! It totally made the muffins. I used the rest of the muffin batter to make a loaf of pumpkin bread. I'm about to take it out of the oven, and then I'm going to drizzle the cream cheese over the top. Yum. We'll be munching on pumpkin treats for the next few days!
You might have also noticed that the dining room table is looking a little less black, orange, spider, and spider webbed. More on that later!