I am that girl—that girl that LOVES everything PUMPKIN—all year round & this recipe showcases everything there is to love about baking with pumpkin! This recipe uses a unique combination of pumpkin and goat cheese. Even if you are not a goat cheese lover, give this recipe a try. I think you will be surprised!
Since pumpkins are in season currently, remember that you can easily make pumpkin puree from pie pumpkins. It is a lot cheaper to make your own pumpkin puree. I found pie pumpkins for $1.49 at Kroger. Buy several pie pumpkins and freeze the pumpkin puree for future use.
The crumbled goat cheese is sprinkled on the pumpkin batter. Then the reserved pumpkin batter is poured over the top. If you have people that absolutely dislike goat cheese, omit the goat cheese crumbs from several of the muffins.
- 3 eggs
- 1 cup sugar
- 3?4 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup all purpose flour or white whole wheat flour
- 1?2 tsp. baking powder
- 1?2 tsp. baking soda
- 1?2 tsp. salt
- 1 tsp. cinnamon
- 1?4 tsp. cloves
- 1?4 tsp. nutmeg
- 2 oz. goat cheese, crumbled
- Preheat oven to 350 degrees F.
- Prep a 12-cup muffin pan with cooking spray or Baker’s Joy.
- In a large bowl cream together eggs and sugar until light and fluffy.
- Add pumpkin puree and stir well, set aside.
- In a large bowl sift together four, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
- Slowly add dry ingredients to wet and mix until just incorporated.
- Reserve ⅓ cup batter, then fill muffin cups ⅔ of the way full with remaining batter.
- Sprinkle a spoonful of goat cheese on the top of each muffin and then use reserved batter to spoon a little bit more batter on top of the cheese in each cup.
- Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
- Serve & enjoy!