Pumpkin Muffins

Notes:

note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.

note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes, if desired.

	200g All-purpose flour
	½ tsp Baking Soda
	2.2g Ground Cinnamon (¾ + ⅛ tsp)
	¼ tsp Ground Cloves
	½ tsp Freshly Grated Nutmeg
	Pinch Ground Allspice
	½ tsp Kosher Salt
	222g Granulated Sugar
	100g Canola Oil
	210g Pumpkin Puree
	100g Eggs
	80g Golden Raisins
	286g Cream Cheese Frosting
	CREAM CHEESE FROSTING
	453g Cream Cheese - Room temperature
	152g Powdered Sugar
	¼ vanilla bean - Split lengthwise

1.	FOR THE BATTER
2.	Place the flour in a medium bowl. Sift in the baking soda, cinnamon, cloves, nutmeg, and allspice. Add the salt and whisk to combine.
3.	Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Add the pumpkin, increase the speed to medium-low, and mix for about 1 minute, until smooth.
4.	Reduce the speed to low and add the eggs in 2 additions, mixing for about 15 seconds after each, or until just combined (see Note on Mixing Muffin Batter).
5.	Add the dry ingredients in 2 additions, mixing on low speed for about 15 seconds after each, or until just combined.
6.	Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Fold in the raisins, if using. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
7.	TO BAKE THE MUFFINS
8.	Preheat the oven to 218°C (standard). Line the muffin pan with muffin papers and spray the papers with nonstick spray.
9.	Transfer the batter to the disposable pastry bag and cut ½ inch of the tip from the bag; or use a large spoon. Pipe or spoon the batter into the papers, stopping ½ inch from the top (140 grams each).
10.	Place the pan in the oven, lower the oven temperature to 162°C, and bake for 45 to 48 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
11.	TO FILL THE MUFFINS
12.	Using the round cutter, cut through the top of each muffin, stopping ½ inch from the bottom, and carefully remove the center (or use a paring knife to remove the centers).
13.	Transfer the frosting to the pastry bag with the star tip and fill the cavity of each muffin with 35 grams/2½ tablespoons of the frosting. Then pipe a rosette in the center of each muffin. Refrigerate uncovered for about 30 minutes to firm.
14.	The muffins are best the day they are completed, but they can be refrigerated in a covered container for up to 3 days. Unfilled muffins can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.
15.	FOR THE CREAM CHEESE FROSTING
16.	Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until smooth, about 2 minutes.
17.	Scrape down the sides and bottom of the bowl, add the sugar, and pulse on the lowest speed to combine. Scrape the seeds from the vanilla bean, add them to the mixture, and mix for 2 to 3 minutes, until completely smooth.
18.	The frosting can be used at this point or refrigerated for up to 3 days. If it has been refrigerated, let it sit at room temperature until just cool to the touch, then transfer to a mixer fitted with the paddle attachment and beat until smooth.

Yield

Rating

Ingredients

Instructions

Notes:

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