I enjoyed making these muffins. I love muffins and cupcakes and anything in the same category as "mini". I made a few adjustments to the recipe. I didn't add the sunflower seeds and in retrospect I wished I would have because I have some chocolate covered Halloween colored seeds and they would have looked cool. I also soaked the raisins in Captain Morgan Spiced Rum before I added them (yum!) And the last change, as you can probably see, is I added a cream cheese filling to the muffins. The cream cheese addition was pretty good. Bailey was giving me a hard time about how he would never eat cheesecake and i tricked him with the filling...he liked it as I thought. When he discovered it was cream cheese the initial response was "that's gross" and then he finished the rest of the muffin with a smile. They are best eaten warm in my opinion but the pumpkin was great and the timing of this muffin was great too. Here is the cream cheese filling recipe if you want to add to yours next time...
Cream Cheese Filling
1 (8 oz. pkg.) cream cheese, softened
1/4 c. sugar
1 tsp. cornstarch
2 Tbs. Heavy whipping cream
1 tsp vanilla extract
Cream cheese batter: In medium mixing bowl, beat cream cheese until smooth. Blend in sugar and cornstarch until well blended. Add egg, cream and vanilla; beat on low speed until well blended. Preparation: Line 12 large muffin cups with papers. Fill approximately 1/4- to 1/2-full with pumpkin batter. Pour 1 heaping Tablespoon cream cheese batter over top. Cover the cream cheese batter with a little more of the pumpkin batter.
Happy Fall Baking Y'all! oh and I wanted to get a good pic of my photo assistant in there too.