Muffins
Skinny Chocolate Peanut Butter Swirl Cupcakes
March 11, 2013 | 
Author I feel like my baking rate has gone down significantly, which is likely due to trying not have as many sweets lying about to tempt me. But when I saw these skinny cupcakes on Sally’s Baking Addiction, I knew they were destined to be made in my oven. After all, I never miss an opportunity for some peanut butter and chocolate lovin’. However, even thought they are titled as “cupcakes” I actually ate them more often in the morning than as a dessert. So they can either be a treatful breakfast, or a healthier dessert.
Two years ago: Irish Car Bomb Brownies
SKINNY CHOCOLATE PEANUT BUTTER SWIRL CUPCAKES
Makes 12 cupcakes
Ingredients:
2 large very ripe bananas, mashed (about 1 cup)
1/2 cup sugar
2 egg whites
3/4 cup Greek yogurt (I used 0% vanilla Chobani)
2 tsp vanilla extract
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 cup dark chocolate chips
1/4 cup creamy peanut butter, melted
1/3 cup peanut butter chips
Directions:
- Preheat the oven to 375 degrees. Line a muffin tin with baking cups. Set aside.
- In a large bowl stir together the banana, sugar, egg whites, Greek yogurt, and vanilla extract.
- In a medium bowl, sift together the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir into the wet ingredients, being careful not to overmix. Fold in chocolate chips.
- Divide the batter between the 12 muffin cups. Take 1 teaspoon of melted peanut butter and spoon it on top of the batter. Swirl it around with a knife or a toothpick. Sprinkle with peanut butter chips. Repeat with remaining cupcakes.
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Source: Sally’s Baking Addiction
Posted in Breakfast, Cupcakes, Desserts, Muffins | 
Tags: bananas, cocoa, dark chocolate, Greek yogurt, peanut butter, whole wheat | 
11 Comments »
Healthier Dark Chocolate Chunk Banana Muffins
When it comes to brown bananas (unlike the yellow ones in the background of the image below), muffins are the most frequent utilization. So I decided to pump up the health factor of my all-time favorite muffins, Banana Peanut Butter Cup Muffins. I used a butter substitute, reduced the sugar and used brown + natural sweetener instead of all white sugar, traded the egg for flax, used ground oats in place of some of the flour, dark chocolate instead of the mini peanut butter cups, and finished it off with a crumbly oat topping instead of coarse sugar. I kind of miss the peanut butter, but I can solve that be spreading some on while I eat it O:-).
HEALTHIER DARK CHOCOLATE CHUNK BANANA MUFFINS
Makes 12 muffins
Ingredients:
3 very ripe bananas, mashed
4 Tbsp Melt buttery spread, melted (or favorite butter substitute)
1/4 cup granulated Swerve sweetener (or favorite sugar substitute)
1/3 cup brown sugar
1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
1/4 tsp salt
1 tsp baking soda
1 cup white whole wheat flour
1/2 cup ground oats
1/2 cup chopped dark chocolate
TOPPING
2 Tbsp oats
1 Tbsp brown sugar
Directions:
- Preheat oven to 350. Lightly grease a 12-cup muffin tin and set aside.
- In a large bowl, combine mashed bananas with melted butter and sugars. Mix well. Add the flax egg and mix well.
- Sprinkle in salt, baking soda and flour. Then, gently fold in dark chocolate. Be careful not to overmix!
- In a small bowl combine the oats and brown sugar for the topping.
- Divide amongst greased muffin tins and sprinkle tops with oat topping. Bake for 25-30 minutes until golden.
Source: Adapted from Eat, Live, Run.
Posted in Breakfast, Muffins | Tags: bananas, dark chocolate, flaxseed, oats, whole wheat | 6 Comments »
Caramel Apple Cinnamon Roll Cupcakes
Every holiday comes with it’s own blend of specialty candies. However, it always seems like fall has the best variations. Even though I don’t favor Milky Way candy bars normally, when I saw this season’s caramel apple version I had to pick them up. But it took until now to figure out what to make with these fun treats. Why not stuff them into cinnamon rolls?
I wasn’t fully convinced on the apple flavor of the candies when I tried one by itself, so I went ahead and added in some real apple into the rolls as well. And then topped them off with a caramel glaze. It may still be reaching into 80 degree weather here, but it certainly tastes like fall with these cinnamon roll cupcakes.
While making these, I was almost certain I had killed the yeast with milk that was too hot, because it didn’t look like it was rising much. In the end they came out just fine! I really enjoyed these as individually portioned cupcakes too, but you could easily throw them all into a pan together like traditional cinnamon rolls. Also, I halved these from the original recipe, so feel free to double it back for a larger crowd!
CARAMEL APPLE CINNAMON ROLL CUPCAKES
Serves 12
Ingredients:
ROLLS
1 cups 2% milk
1/2 Tbsp active dry yeast
2 Tbsp + 2 tsp sugar
1 tsp salt
3-1/4 cups all-purpose flour, divided
1 egg
2 Tbsp unsalted butter, room temperature
FILLING
1/4 cup unsalted butter, melted
1/2 cup sugar
1/2 cup brown sugar
1-1/2 Tbsp cinnamon
1/2 cup finely chopped tart apples
1 cup (about 16) chopped Milky Way caramel apple mini candy bars
TOPPING
1/2 cup brown sugar
1/4 cup unsalted butter
1 Tbsp light corn syrup
1 tsp vanilla extract
2 tsp milk
Directions:
- In a small saucepan or a microwave oven, warm milk to about 110 degrees. In a large mixing bowl, dissolve yeast and sugar in the milk. Add salt and one cup of flour and beat for two minutes. Beat in egg and butter. Stir in the remaining flour a half cup at a time, beating well after each addition. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
- Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.’
- While waiting for it to rise, make the filling. In a medium-sized bowl, mix sugar, brown sugar, cinnamon, apples and chopped candy bars.
- Roll out dough into a long rectangle (about 22″x10″) about 1/4” thick. Brush with about half of the melted butter.
- Spread the apple/candy bar mixture evenly over the dough, leaving about an inch empty on all sides.
- Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 12 even pieces.
- Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.
- Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
- Preheat the oven to 350 degrees.
- Evenly distribute the remaining 1/4 cup of melted butter over the tops of the cupcakes. Bake for 20 minutes or until the tops are golden. Allow to cool for 5 minutes in the pan before removing to a wire rack.
- While the rolls are cooling, make the topping. In a small saucepan, cook brown sugar, butter, and corn syrup over medium heat for about 4 minutes or until sugar is dissolved. Remove from heat and stir in vanilla and milk. Allow to cool slightly before drizzling over rolls.
Source: Rolls adapted slightly from Pass the Sushi. Topping adapted from Confessions of a Cookbook Queen.
Buckeye Monkey Bread Muffins
Can we just talk about last weekend’s game for a minute? Even though I am sure many of you readers did not watch, I can NOT believe we won. Not in the “wow we played so awesome”, but the “wow we are not looking good yet somehow the other team is doing worse”. Which does not really bode well for today’s game against Nebraska. Even though they are (4-1) at #21 and we are (5-0) at #12, their wins look more significant than ours thus far. We have only scored over 35 points once in the first game again Miami of Ohio, and they have scored over 35 in all but one game (their win last week against Wisconsin). Today is a night game, but we get to play at home so hopefully the home field advantage will be a reality. But anyway, now to redirect to these monkey bread muffins.
Yes I made monkey bread into muffins. I thought they were much more friendly for a work atmosphere (I brought them for lab meeting yesterday) being baked into individual portions. No need to worry about other people’s fingers prodding into the next person’s section. As for their tastiness level, I am sure I don’t need to elaborate once I tell you that they are stuffed with a cream cheese-peanut butter filling and coated in cocoa-sugar. I was tempted to cover them with a chocolate sauce of sorts as well, but it was not necessary once they paid a visit to my taste buds.
One year ago: Oatmeal Meatballs with Spinach
BUCKEYE MONKEY BREAD MUFFINS
Makes 20 muffins
Ingredients:
2-12 oz. cans (10 in each) refrigerated biscuits, cut into fourths
1-3/4 cups sugar
1/4 cup cocoa powder
1/2 tsp cinnamon
1/2 cup unsalted butter, melted
8 oz. reduced fat cream cheese, room temperature
1/2 cup powdered sugar
1/2 cup peanut butter
1 tsp vanilla extract
Directions:
- Preheat oven to 375 degrees. Lightly grease 20 muffin cups in two muffin pans, or use liners. Set aside.
- In a medium bowl, whisk together the granulated sugar, cocoa powder and cinnamon. In a small bowl, place the melted butter. In another medium bowl, blend together the cream cheese, powdered sugar, peanut butter and vanilla until smooth.
- To stuff the biscuits, flatten one of the quarters in the palm of your hand. Place about 1 teaspoon of the peanut butter mixture in the middle, fold the dough over and pinch the sides together. Try your best to roll into a ball and prevent the filling from oozing out, but don’t worry about it being perfect. Repeat with remaining quarters.
- Dip the dough into the melted butter, dredge in the sugar mixture, and then layer 4 in each muffin pan – 3 on the bottom, one on top. I tried to face any unsealed edges towards the middle of the muffin, so that if it oozed out at all while cooking it would stay inside. Press down slightly.
- Bakes for 10-12 minutes and then allow to cool in the pan for another 10 minutes (this helps them stick together). Serve warm.
Source: Adapted from Bake or Break.
Posted in Bread Rolls Buns & Dough, Breakfast, Muffins | Tags: buckeye, cocoa, cream cheese, peanut butter | 11 Comments »
Pineapple Muffins with Coconut Streusel
I have a weakness for fun colored makeup, despite the fact that most of the time these days I don’t wear any at all. But regardless, Urban Decay and I have remained very good friends over the years. And it just so happens that their Fall Sale is going on right now, so I felt like I should share. Even if you like to stick to more basic colors they’ve got you covered, just see for yourself HERE.
Now that your eyes have been filled with fun colors, how about filling your belly with fun flavors? With Chobani’s blended Greek yogurts I have so far showed you recipes using peach, blueberry, and vanilla chocolate chunk. Today is pineapple! Originally I wanted to make a pineapple upside-down cake, but decided to break up the sweets a little bit… so I made muffins! They were so moist that the streusel on top ended up being soft as well, but that was not a problem. In fact I kind of wish I had doubled the streusel recipe.
The Chobani giveaway continues, enter for your chance to win a pack of all 6 flavors HERE!
One year ago: Gnocchi with Goat Cheese, Grape Tomatoes and Basil
PINEAPPLE MUFFINS WITH COCONUT STREUSEL
Makes 14 muffins
Ingredients:
STREUSEL
1/4 cup all-purpose flour
1/4 tsp ground cinnamon (optional)
1 Tbsp sugar
3 Tbsp sweetened flaked coconut, chopped
1 pinch salt
2 Tbsp butter
MUFFINS
12 oz. (1-1/2 cups) 2% Pineapple Chobani Greek yogurt
1 egg
1/2 cup canola oil
2/3 cup brown sugar
8 oz. can crushed pineapple
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
Directions:
- Preheat the oven to 425 degrees. Butter/grease muffin pans (or line with paper liners).
- Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Cut in 2 tablespoons of butter until completely incorporated into the flour; set aside.
- In the bowl of a stand mixer, combine yogurt and egg. Mix until combined. Add the oil, brown sugar and pineapple to the bowl and mix until combined. In a separate medium bowl, whisk together flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix on low speed until just incorporated.
- Fill the prepared muffin cups with batter and sprinkle with the coconut streusel. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely.
Source: Streusel from Allrecipes. Muffins from Annie’s Eats.
Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.
Blueberry-Blackberry Muffins
For The Secret Recipe Club this month I had Fantastical Sharing of Recipes. In addition to many great recipes, there are also three”non-recipe” posts a week: “Sunday Social” a sharing of bookmarked recipes, “Oh, How Pinteresting Wednesday” is recipes found on Pinterest, and “Tasty Thursday” is a weekly link party – feel free to add a recipe.
But back to the recipes. After being very intrigued by the chocolate chip ice cream muffins (which only require three ingredients!), I decided on the sour cream blueberry-blackberry muffins. But instead of sour cream I used my favorite substitution – Greek yogurt.
I have never made muffins with Bisquick before but I was very impressed by how fluffy and soft they turned out. I am sure the berries and yogurt helped out in those areas. And the coarse sugar on top was a nice touch. I wonder hat other kinds of muffins concoctions I could also make using Bisquick?
I would also love to try the blueberry cheesecake milkshake recipe.
BLUEBERRY-BLACKBERRY MUFFINS
Makes 12 muffins
Ingredients:
2 cups biscuit/baking mix
3/4 cup sugar
2 eggs
1 cup nonfat plain Greek yogurt (I used 0% plain Chobani)
1 tsp vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen blackberries
2 Tbsp coarse sugar
Directions:
- Preheat oven to 375 degrees. Grease a muffin pan and set aside.
- Combine biscuit mix and 3/4 cup sugar in a medium size bowl.
- In small bowl, combine eggs, Greek yogurt and vanilla.
- Stir egg mixture into dry ingredients until combined. Fold in berries.
- Fill muffin cups 3/4 the way full and sprinkle with coarse sugar.
- Bake at 375 degrees for 20 to 25 minutes. Cool for 5 minutes in pan before removing to a wire rack.
Source: Adapted slightly from Fantastical Sharing of Recipes.
Guest Post: Peanut Butter Chocolate Chip Muffins by Beantown Baker
You know why you should like Jen from Beantown Baker? Because her favorite color is also purple! Well okay, you should probably love her blog for the fact that it’s filled with things like Peanut Butter Chocolate Chip and Bacon Blondies, Cranberry Cheesecake Spread, and a Purple Ombre Cake rather than her color preferences, but I’m just saying it doesn’t hurt 
. If you don’t believe me, I’ll just let her do the talking…
One year ago: Guest Post: Cream Cheese & Jelly Pound Cake by Keep It Sweet
—————————————————————————————————————-
Hi everyone! My name is Jen and I blog over at BeantownBaker.com. As the name implies, I live in Boston and I love to bake! I’ve been blogging a little under 5 years and I just recently celebrated my 1000th Post! I live in a tiny condo with my Hubby and our two fat cats. I also blog for Yankee Magazine over at Cooking New England. But enough about me, let’s talk about some muffins.
I made these muffins a couple months ago when my first niece entered the world. I wrapped them up individually so my brother and his wife could keep them in the freezer and just grab one for a quick snack.
Peanut butter and chocolate are such a classic combination, it’s not wonder these were such a hit. I’ve officially become obsessed with PB&Co’s White Chocolate Wonderful and used it in this recipe. It gives an almost caramel flavor to the muffins and anything it touches. The only thing I’d do different next time is make a double batch so that I could have kept some for myself.
Peanut Butter Chocolate Chip Muffins – Recipe from Baking Bites – makes 24
Ingredients
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter (crunchy or smooth)
2 eggs
1 cup milk
3/4 cup chocolate chips
Directions
Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.
Gluten-Free Bananas Foster Muffins
Happy Mardi Gras! The holiday recipe club has gotten together again today to celebrate by posting recipes that contain bananas, bourbon or andouille sausage. I contemplated doing something savory for the blog hop, but was sucked into the idea of something bananas foster with bourbon. Since today I also happen to be meeting with my committee (of which one member is gluten intolerant) I figured I would make them some gluten-free muffins to go along with their coffee (gotta make sure they arn’t grumpy).
While searching for a bananas foster bread/muffin recipe, I was disappointed by the fact that none actually utilized bananas foster itself, but instead incorporated the banana and alcohol separately. That’s banana rum/bourbon bread, not bananas foster bread in my mind. So I decided to take matters into my own hands and here are my results!
These muffins turned out to be very moist, flavorful, and tastes almost exactly what I would expect a bananas fosters muffin to be. And I would’ve never guess that they were made with gluten-free flour! I only wish that it had a stronger banana flavor, so I may add some of the banana liqueur into the glaze next time. But over all, extremely pleased with my results. I hope my committee agrees, and are also pleased with my lab results 
.
Want to join the Holiday Recipe club? Make contact HERE.
One year ago: Cashew Chicken
GLUTEN-FREE BANANAS FOSTER MUFFINS
Makes 12 muffins
Ingredients:
STREUSEL TOPPING
1-1/2 cups chopped pecans
1/3 cup gluten free all-purpose flour
1/4 cup dark brown sugar
1/2 tsp ground cinnamon
4 Tbsp unsalted butter
MUFFINS
3 medium bananas, sliced
3 Tbsp unsalted butter
1 cup dark brown sugar, divided
1 Tbsp banana liqueur
1/2 tsp grated nutmeg
1/4 cup bourbon
2 cups gluten free all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp allspice
1/2 cup Chobani plain 2% Greek yogurt (or regular)
2 eggs
1 tsp vanilla extract
3 Tbsp milk
BOURBON GLAZE
4 Tbsp unsalted butter
2 Tbsp water
1/4 cup light brown sugar
1/4 cup bourbon
Directions:
- Preheat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- Combine ingredients for streusel topping in a medium bowl and combine with a fork or pastry cutter to create a crumbly topping with the butter evenly distributed; set aside.
- Put the bananas in a 10-inch heavy skillet with the butter, 1/2 cup dark brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Allow to cool slightly then mash with a fork in the skillet.
- Whisk the flour, baking soda, baking powder, and seasoning in a small bowl to combine. Set aside.
- On medium speed, beat 1/2 cup dark brown sugar and yogurt to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed banana mixture and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
- Divide batter equally among prepared muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and just firm, 22 to 24 minutes, rotating halfway through baking time.
- While the muffins are baking, make the bourbon glaze. In a small saucepan over medium-high heat bring the butter, water, and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the bourbon. Set aside and cover to keep warm.
- Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Spoon about 1 teaspoon of the bourbon glaze over each muffin. Let the muffins sit for about 5 minutes then transfer to a wire rack set over a baking sheet. Spoon the remaining glaze over each muffin, about 1 teaspoon for each muffin.
Source: Muffins adapted from Sweet Pea’s Kitchen with Bananas Foster from Alton Brown on Food Network.
Posted in Breakfast, Holidays, Mardi Gras, Muffins | Tags: bananas, bourbon, brown sugar, gluten free, Greek yogurt, pecans | 19 Comments »
Banana Peanut Butter Cup Muffins
I hope that most of you are aware of the “shoes” video from several years ago, which I watched far too many times and friends and I still quote to this day. But did you know that the same guy also made a “muffins” video? It starts out all innocent then gets a little weird and takes a turn to the creepy side. Yet whenever I make muffins I always have it running through my head (followed by “OMG shoes”). Oh yea, did you catch that? I made you muffins that’s why I am talking about this random youtube video.
Thankfully these muffins contain no glass despite their sparkly nature on top. I promise those are just coarse granules of sugar . And their insides are definitely not filled with blood but with banana and miniature peanut butter cups! I wish that’s what my insides were made of. Then again with how many I’ve already eaten that may actually be the case.
“I’m baking muffins asbestos I can!” – Come on, admit it. That video is at least a little amusing.
One year ago: Orange Strawberry Banana Smoothie
BANANA PEANUT BUTTER CUP MUFFINS
Makes 12 muffins
Ingredients:
3 very ripe bananas, mashed
4 Tbsp melted butter
3/4 cup sugar
1 egg, beaten
1/4 tsp salt
1 tsp baking soda
3/4 cup all-purpose flour
3/4 cup 100% whole wheat flour
3/4 cup mini peanut butter cups
Directions:
- Preheat oven to 350. Lightly grease a 12-cup muffin tin and set aside.
- In a large bowl, combine mashed bananas with melted butter and sugar. Mix well. Add the egg and beat well.
- Sprinkle in salt, baking soda and flour. Then, gently fold in miniature peanut butter cups. Be careful not to overmix!
- Divide amongst greased muffin tins and sprinkle tops with coarse white sugar. Bake for 25-30 minutes until golden.
Source: Adapted from Eat, Live, Run.
Disclosure: The mini peanut butter cups and sparkling course sugar came from a giveaway I won on The Heritage Cook.
Posted in Breakfast, Muffins | Tags: bananas, chocolate, peanut butter, sugar, whole wheat | 26 Comments »
Pumpkin Biscoff Cream Cheese Bread
Over the weekend, I took a very quick journey up to Boston, MA to visit with family. Definitely much too short of a visit but it was very enjoyable for the amount of time I had. Also, per their request I baked up something to come along with me and it was this bread. It traveled really well in my carry-on luggage, and as a bonus made all my clothes smell yummy!
I know there have been a lot of pumpkin cream cheese muffins/breads around the web these days, but trust me you need to try this one! The Biscoff compliments the pumpkin incredibly well (and now I may need to experiment with other baked goodies), and was more than half gone shortly after I arrived.
…Is it just me, or does the bread look like it has walnuts for eyes and cream cheese for a nose and smile? Happiest looking bread I’ve ever seen.
PUMPKIN BISCOFF CREAM CHEESE BREAD
Makes 2 loaves
Ingredients:
FILLING
8 oz reduced fat cream cheese, softened
1/2 cup sugar
1/4 cup Biscoff spread
1 Tbsp all-purpose flour
1 egg
1/2 tsp vanilla extract
BREAD
1- 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ginger
1/4 tsp nutmeg
1-1/4 cups pumpkin puree
1/2 cup canola oil
2 eggs
1 -1/2 cups sugar
1 cup chopped pecans or walnuts
STREUSEL
2 Tbsp sugar
1/2 tsp ground cinnamon
1 Tbsp ground Biscoff cookies
1 Tbsp brown sugar
1 Tbsp softened butter
1/4 cup chopped pecans or walnuts
Directions:
- Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, Biscoff spread, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
- Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
- Bake in a preheated oven for 40 minutes. Meanwhile, while the bread is cooking prepare streusel topping. Place sugar, cinnamon, ground cookies, brown sugar, nuts and butter in a mixing bowl. Use a fork and press butter into sugar mixture until crumbly. After the bread has baked for 40 minutes remove and top each evenly with the strudel. Place back into the oven for an additional 15-20 minutes or until streusel is bubbly and bread is cooked through (toothpick inserted in center of the loaf comes out clean). Remove from oven, then cool bread in pans for 10 minutes; remove to a rack to cool completely.
Posted in Bread Rolls Buns & Dough, Breakfast, Muffins | Tags: Biscoff, cream cheese, pumpkin, walnuts | 26 Comments »
