This is a recipe for Pumpkin Muffins that I made this past Sunday. The recipe is a step above just regular pumpkin muffins because it has a creamy mascarpone filling on the inside that’s been sweetened with a little powdered sugar.
Listen how fancy I sound taking about marscapone, like it’s an ingredient I use all the time. Don’t I sound worldly, like I just got back from the Olive Garden? So what is marscapone anyway? It’s an Italian cheese that I would describe as a slightly sweetened, thinner version of cream cheese.
My wife had to work early on Sunday morning so I thought the least I can do was send her with breakfast. I baked the muffins on Saturday night, but it’s not a big deal because they only took twenty minutes at most. Then I would just need to pipe the filling in the muffins the next morning using my piping bag.
I started by preheating the oven and spraying the nicer of my two muffin pans with cooking spray. My other muffin pan looks like an antique and I’ll only use it if I’m using paper liners. Next I combined my dry ingredients, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
I set the dry ingredients aside and creamed my wet ingredients. I did use my Kitchen Aid, with the paddle adapter for this, but I could have easily used my hand mixer. If I didn’t have one of those I could have used some elbow grease and done it by hand. The Kitchen Aid was still on the counter from my wife making pumpkin bread a couple days ago. It’s still a new toy for me, so I have been using it a lot.
I mixed the dry ingredients into the wet ingredients using a spatula, being very careful not to over mix them then I ladled the batter into the muffin pan. I baked them for about twenty minutes, until a toothpick inserted in the center of the muffins came out clean.
While the muffins were baking I prepared the mascarpone cheese by mixing it with a few tablespoons of powdered sugar. I used the Kitchen Aid for this, not because I needed the big guns but because it was already there on the counter, and I enjoy using it. I cleaned out the removable bowl and added the mascarpone cheese with some powdered sugar. I used the wire attachment this time around. I should have let you know that the mascarpone had been on the counter for about an hour so it could warm up to room temperature and soften. This isn’t a crucial step, but something I’ve found helpful when working with mascarpone, cream cheese, and neuchatel cheese. When I was done mixing the filling I refrigerated it in a container until the morning when I would pipe it into the muffins.
At 5:00 am the next morning our new alarm clock Clark, the puppy had me up, so I crawled out of bed like the ‘time to make the doughnuts guy’ form the 80′s. When I got done with Clark I washed my hands, and put the mascarpone in a piping bag with piping tip #230. I inserted the tip into the top each muffin and squirted about a tablespoon of the mascarpone mixture into each muffin.
This piping starter kit comes with some piping bags and four piping tips, including #230 used in this recipe. There’s a lot you can do with just the four tips in this kit besides these Pumpkin Muffins, such as rosettes, stars, drop flowers, zigzags, pull-out stars, lettering, and of course filling the inside of cupcakes. If you don’t know what all of those patterns are, that’s okay because this kit comes with instructions too.
Adapted from Call Me PMC