Baking October Away

October 2009 draws to a close in a week. So I was going to round out the month by baking Pumpkin Butter Cheesecake muffins. It's a recipe someone posted a few years ago on TheNest.com... who probably got it from Trader Joe's. I have no idea. Anyway, it uses the TJ's Pumpkin Butter. And I wanted to make this last year, but got side tracked. And the butter went bad.

So, we'll try it again this year. And yes, Sunday Spotlight Crew, you'll get samples this weekend.

Pumpkin Butter-Cheesecake Muffins

INGREDIENTS:

Filling:
8 oz. cream cheese
1/4 cup sugar
1 large egg
1/2 tsp. pure vanilla extract
1/4 tsp. cornstarch

Muffins:
1-1/2 cup all-purpose flour (sifted first)
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 cup oil (or melted butter if you prefer)
1/4 cup sugar
2 large eggs
1-1/4 cups Pumpkin Butter
1/2 tsp. pure vanilla extract
2 tsp. fresh lemon juice

DIRECTIONS:
Have all ingredients at room temperature before starting. Preheat oven to 350 degrees F. Grease and flour muffin tins or line with paper baking cups.
In medium bowl, with electric mixer, whip the cream cheese and sugar till fluffy. Add eggs and vanilla and beat some more. Stir in cornstarch, mixing till well combined. Refrigerate while you prepare the muffin batter.

In large mixing bowl, whisk flour, baking soda, salt and cinnamon till well combined. Set aside. In medium mixing bowl, whisk oil, sugar, eggs, pumpkin butter and flavorings till well combined. Make a well in the dry ingredients and add the liquids all at once, stirring just till barely combined. Do not overmix. Batter will be thick.

Fill muffin cups about 2/3 of the way full. Spoon a heaping tablespoon of the cheesecake batter on top.

Place muffins in oven and bake for about 18-22 minutes for dark or coated pans, longer for shiny pans. Check for doneness with toothpick. When it returns with just a few crumbs, take the muffins out and let them cool in the pan for 5 minutes. After 5 minutes, the muffins should release easily and should be placed on a rack to finish cooling. Yield: 12 standard muffins.