Yes, Autumn in August is a one-woman celebration. I thought it might go viral, but no. Oh well, I will keep going. Keep trying to bring us all an early fall one dessert at a time. What would a fall dessert be without the use of pumpkin? I always feel that pumpkin needs a little something something to make it better. That something is this cream cheese filling.
from Taste of Home's Fall Baking 2011
1 can (15 oz.) solid-pack pumpkin
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 tsp. each baking powder and ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
Confectioners' sugar, optional
In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended.
For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined.
Fill paper-lined muffin cups one-third full. Drop filling by tablespoons into center of each cupcake. Cover with remaining batter.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.
OK. I must admit that I may have missed a tiny little step. I filled the muffin tips with all of the batter and then added the filling. I didn't realize until the cupcakes were done that I was supposed to add more batter on top of the filling. Oh well...My husband said he liked seeing the cream cheese on top of the cupcake because that meant he was going to eat something special.
Hope you're enjoying Autumn in August. Tell your friends; tell the world!