Pumpkin Spice and Many Things Nice From Inside Culinary Creations’ Kitchen

MACON, Georgia (41NBC/WMGT) — Culinary Creations Chef Teddi Wohlford joined Daybreak to share a perfect recipe for Fall. In this week’s edition of Melissa’s Recipe Box, we made pumpkin spice muffins.

Teddi uses her favorite recipe for pumpkin bread and embellishes it slightly to make a quick bread. It ends up being a tasty treat for morning, noon, or night! Warm it up and serve with a scoop of vanilla ice cream as a dessert.

Culinary Creations Pumpkin Spice Muffins Recipe
Ingredients:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
3 cups granulated sugar
1 cup butter, softened
4 large eggs
1 tablespoon pure vanilla extract
1 can solid pack pumpkin
3/4 cup half and half

Streusel Topping:
4 tablespoons butter, cold
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans

Filling:
8 ounces cream cheese, cut into 24 small cubes

Muffins:
Preheat oven to 400 degrees. Grease two standard size 12-portion muffin pans. Sift together the first 8 ingredients (dry ingredients) and set aside. In a large mixing bowl cream together the sugar and butter. Add eggs, one at a time. Add vanilla, pumpkin, and half and half. Blend well. Scrape down the side and bottom of the bowl to ensure that the wet ingredients are fully incorporated. Stir in the dry ingredients until thoroughly blended, but do NOT overmix. Divid the batter amoung the two muffin tins.

Topping:
Place all ingredients except pecans in a small bowl. Using a fork, blend ingredients together. Topping should be lumpy. Stir in chopped pecans. Sprinkle topping evenly over the tops of each mound of muffin batter.

Filling:
Press a small square of cream cheese into the center of each streusel topped mound of muffin batter.

Bake in preheated oven for 20 minutes. Remove from oven and place pans on cooling racks. Let muffins stay in pans for at least 5 minutes before removing from the pans and placing on cooling racks. Let cool completely before storing airtight. Keeps for up to 3 days before serving. Makes 24.