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Chudda's Cuisine/Lounge
Oct 19, 2015
12 Comments

SALTED CARAMEL CREAM CHEESE PUMPKIN MUFFINS

These salted caramel cream cheese pumpkin muffins with toasted pecans are just perfect to go along with any morning beverage.

SALTED CARAMEL CREAM CHEESE PUMPKIN MUFFINS

I love pumpkin, everybody knows. I love even more, pumpkin muffins filled with cream cheese (lots!) with a spoonful of a salted caramel sauce on top with the crunchiness of the toasted pecans makes any morning better. The salted caramel in this muffin gives it even more flavor and makes it more moist too. The cool thing about this recipe is that it included ingredients that I’d never heard of before…I love that!  The first one is the Fiori di Sicilia.  This is a citrus extract mixed with vanilla.  It’s so great that you can combine the flavors in one ingredient!  The other is boiled cider.  This is an ingredient probably more known and used on the East Coast of the US where it is a staple in New England recipes.  It is a reduced and thickened cider that gives enhanced flavor to foods.  Neither of these ingredients are necessary to make these muffins.  You can replace the Fiori di Sicilia with just vanilla extract.  You can replace the boiled cider with dark corn syrup.  But I really wanted to try something I’d never used before and I learned something new.  I love that!!

SALTED CARAMEL CREAM CHEESE PUMPKIN MUFFINSLink of the day…

Homeland, the new season started a couple of weeks ago and we love this series. Homeland production hired street artists to write graffiti on walls to add authenticity to scenes of Syrian refugee camps. Unknowing to the Homeland production team, the artists wrote in Arabic on the walls many criticisms of Homeland the series, including “Homeland is racist” and “The situation is not to be trusted”. I thought this rebel act was fantastic!!!

SALTED CARAMEL CREAM CHEESE PUMPKIN MUFFINS
 
Ingredients
  • For the filling
  • 8 oz. cream cheese at room temperature
  • ¼ c. granulated sugar
  • A few drops of Fiori di Sicilia - optional
  • For the muffins
  • 1 c. pumpkin puree
  • 2 large eggs
  • ½ c. brown sugar
  • 3 T. vegetable oil
  • ¼ c. boiled cider - optional
  • ½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ⅓ c. half n half
  • 1½ c. unbleached all purpose flour
  • 2 c. toasted and chopped pecans
  • Caramel Sauce
  • 1 c. brown sugar
  • 4 T. unsalted butter
  • ½ c. heavy cream
  • 1 T. pure vanilla extract
  • Pinch of sea salt
Instructions
  1. Preheat oven to 400F.
  2. Spray a 6 tin, non stick muffin pan with pan spray and set aside.
  3. In a kitchenaid mixer, combine all ingredients for the filling until smooth. Set aside.
  4. Muffin Directions
  5. In a kitchenaid mixer beat together pumpkin puree, eggs, brown sugar, vegetable oil, boiled cider, salt, spice, baking powder, baking soda and half n half until smooth.
  6. Scrape down the sides as you mix.
  7. Add flour and stir until just combined.
  8. Fill the muffin tins to within ½ in. of the top of the muffin tin.
  9. Top with 2T. of the cream cheese filling.
  10. Cover cream cheese filling with 1 more T of the batter.
  11. Bake for 16-20 minutes or until a toothpick inserted comes out clean (depending upon your oven).
  12. Cool in the pan for 20 minutes, then turn out onto a wire rack to fully cool.
  13. Drizzle with caramel sauce and top with toasted pecans.
  14. Caramel Sauce Directions
  15. Combine all ingredients in a medium saucepan over medium heat.
  16. Cook, whisking for 10 minutes or until thickened.
  17. Take off heat.
  18. Cool to a medium thickness for drizzling over the muffins.

 

SALTED CARAMEL CREAM CHEESE PUMPKIN MUFFINS

Don’t Forget To PIN On Your Pumpkin or/and Muffin Board!

SALTED CARAMEL CREAM CHEESE PUMPKIN MUFFINSBeijos and Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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12 comentários
  1. Angie - 19/10/2015 - 14h29

    That looks seriously delicious!

  2. Joanna - 19/10/2015 - 14h33

    These look absolutely delicious! I love salted caramel and pumpkin, but I’ve never had them together.

  3. kristen - 19/10/2015 - 14h41

    WOW. My mouth is watering looking at these pictures!! what a great treat, I’m saving these for thanksgiving! thanks for sharing!

  4. Karin Rambo - 19/10/2015 - 14h44

    These look SINFUL!! But in a good way. 🙂 I can’t wait to make them!

  5. Molly - 19/10/2015 - 18h51

    These look amazing! I can’t wait to try this recipe!

    Molly and Stacie

  6. Rebekah - 19/10/2015 - 23h31

    Oh WOW! These look insanely amazing!

  7. Tirralan - Tinseltown Mom - 20/10/2015 - 03h41

    I would definitely enjoy these muffins. So perfect for breakfast, with a nice cup of coffee.

  8. Chrisy @ Homemade Hooplah - 20/10/2015 - 18h26

    These look so amazing, especially the sauce and toppings! Perfect for this time of year.

  9. amy valle - 22/10/2015 - 17h17

    yay for pumpkin stuff!!! these look delicious & the incorporation of boiled cider sounds interesting. & the salted caramel to top it off. yum.

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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