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Inside-Out Pumpkin Muffins Recipe

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This recipe for Inside-Out Pumpkin Muffins, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki and Neil Frederiksen
Added: Tuesday, October 7, 2008


8 oz(1/2 can) pumpkin 2 lg eggs
1/2 c brown sugar 3 T oil
1/2 t salt 1/4 t ground cloves
1/4 t ground ginger 1 t cinnamon
1 t baking powder 1/2 t baking soda
1/3 c milk
2 1/2 c flour or (1 1/2c flour and 1 c nut flour*)
1/4 c boiled cider*, or dark corn syrup
8 oz cream cheese 1/4 c sugar
optional: a few drops Fiori di Sicilia flavor (citrus and vanilla )

1. Whisk together all ingredients except flour. Scrape down sides of bowl and gradually add flour until well combined.
2. Filling: heat cream cheese in microwave on low power for 40 seconds and then stir in sugar and flavor.
3. Drop about 2 tbsp of batter into each muffin cup and spread to cover bottom. Add 1 tbsp of filling and cover with 2 tbsp of batter.
4. Bake at 350 for 18-20 minutes, until cake tester (tooth pick) comes out crumb free.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
*Boiled cider: Used in many fruit deserts, especially those with apples. Can be purchased from
King Arthur Flour.
Boiled cider is an article rarely found in the market, nowadays, but can be made by any one, with but little trouble and expense, using sweet cider, shortly after it is made, and before fermentation takes place. Place five quarts of sweet cider in a porcelain-lined kettle over the fire, boil it slowly until reduced to one quart, carefully watching it that it does not burn; turn into glass jars while hot and seal tightly, the same as canned fruit. It is then ready to use any time of the year.
QUESTION? How many of us do you think will make our own. Not me. That's why I like King Arthur Flour.
**Almond (toasted or plain), hazelnut flour (toasted or plain), and pecan meal are all good choices. Or grind 1 cup nuts in a food processor; be sure to stop before the mixture becomes pasty.




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