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| Author Notes: |
*Note: I used 1/2 cup of sugar first, and than a little bit more, as 3/4 cup would be too sweet for me. Variation: you can also mix together a pinch of cinnamon, a pinch of brown sugar and a few pinches of oats to top the muffins before you bake them, I did this, but it is not required. |
| Ingredients: |
Muffins: 1 cup pumpkin (I used canned), divided 1 block (8 ounces) cream cheese 1 1/2 cups of flour (you can use 1/2 cup whole wheat and 1 cup all purpose for extra nutrition) 1 teaspoon baking soda 1 teaspoon baking powder 1/2 tsp. Kosher Salt 3 ripe bananas 3/4 cup of sugar 1 egg 1 teaspoon cinnamon Glaze: remaining cream cheese, at room temperature 3/4 cup of confectioner's ugar 2 or 3 teaspoons cream 1 teaspoon vanilla extract |
| Instructions: |
Preheat your oven to 375ºF.
Light;y grease muffin pans -- this recipe makes about 48 mini muffins or 16 large muffins. Whisk together flour, baking soda, baking powder, cinnamon and salt. Set aside. In a big bowl, cream the pumpkin, 3/4 of the cream cheese, bananas, sugar and egg. Slowly mix in the flour mixture,. Fill the muffin cups 3/4 full. If you add the optional crumb topping (below), sprinkle that on now. Bake for about 20 minutes if you;re making large muffins, about 12 minutes for mini muffins. Prepare cream cheese glaze Whip together all of the ingredients, you can add a little bit more or less cream depending on the thickness you prefer. Once the muffins are completely cool, spread with glaze. Crumb Topping Variation For crumb topping, mix together a pinch of cinnamon, a pinch of brown sugar and a few pinches of oats to top the muffins with before baking. This is an optional step you can use with or without the cream cheese glaze. |
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