Thursday, October 22, 2009
Pumpkin Butter-filled Cinnamon Muffins
This recipe is adapted from Martha Stewart's Cupcakes, the Strawberry-Jam Tea Cakes. (I hope she doesn't mind.) They have a heavier texture, more like a muffin than a cupcake, and I served them at a morning knitting party, not as after-dinner dessert. Martha's recipe calls for orange zest in the cakes, strawberry jam in the middles, and a citrus glaze. I adapted them for the season and they were a hit!
Martha uses a tablespoon of jam in each cake and it is excessive: I did one with that much jam and found when I popped it out of the pan the jam pooped out the bottom!
2 sticks softened butter
3 cups AP flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1 1/2 tsp cinnamon
4 large eggs, separated
1/2 cup milk
1 cup Pumpkin or Apple butter
For the glaze:
1 1/2 cup confectioner's sugar
3-4 Tbsp apple cider
- preheat oven to 350, butter and flour standard-size muffin tins, or just grease if you have a non-stick tin
-whisk flour, baking powder, and salt
-cream butter and sugar until pale and fluffy. Add egg yolks one at a time.
-reduce mixer speed and add flour mixture and milk, alternating so you add flour in 3 doses and milk in two, beating until just mixed after each
-in a separate bowl, beat egg whites until soft peaks form. Fold in batter: the batter is VERY thick, as it needs to be to keep the pumpkin butter in the middle, so you'll have to fold hard.
-spoon 2 TBSP batter into each prepared cup. Make an indentation in the middle of each and fill with 1 1/2 tsp pumpkin butter. Top with 2 TBSP more of batter, covering butter completely
-bake 25-30 minutes, until a knife inserted into top layer comes out clean
-Turn out onto racks, cool, and dip in glaze. Let glaze harden for 30 minutes before serving. Makes 12-16
-Drizzle cider into powdered sugar, whisking, until a thick glaze is created. Add more sugar to make it thicker, more cider to make it thinner.