Tasty flavors are paired together in a chocolate bottom pumpkin muffin. To add a zing of orange, we added orange-floral Fiori di Sicilia cream cheese center. Perfect for any fall breakfast or brunch!
This recipe has three batters and uses a scale to measure in grams for accuracy.
Make the filling
INGREDIENTS
227g cream cheese, at room temperature
50g granulated sugar
1/2 teaspoon Fiori di Sicilian extract or orange extract
1 egg white
INSTRUCTIONS
In a bowl, beat all ingredients until smooth and thoroughly combined.
Refrigerate to chill and keep cold.
Make the chocolate batter
INGREDIENTS
29g Dutch processed cocoa
120 g flour
133g light brown sugar, packed
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
85g milk
1 teaspoon vanilla extract
57g unsalted butter, melted slightly cooled
INSTRUCTIONS
In a medium mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, and salt. Set aside. In a large measuring cup whisk together the eggs, milk, and vanilla. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to combine; set aside.
Make the pumpkin batter
INGREDIENTS
134g flour
80g brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
171 g pumpkin purée
1 large egg plus one egg yolk
4 1/2 tablespoons grape seed oil
3 tablespoons dark corn syrup or golden cane syrup
56g whole milk
Softened butter for the pan
INSTRUCTIONS
In a medium mixing bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda, and salt. Set aside. In a large measuring cup or small bowl whisk together the pumpkin, eggs, oil, syrup and milk. Add the wet ingredients to the dry ingredients, stirring to combine.
Preheat oven to 400°F. Using the softened butter, lightly grease 8 large silicone baking cups set on a baking sheet or a 12-cup muffin pan. Depending on which size cups you use, scoop 2-4 tablespoons of chocolate batter into each of the muffin cups, followed by 1 rounded tablespoon of the filling in the center. Next, cover the filling with 2-4 tablespoons of the pumpkin batter. You may only use half of the center filling. Set aside the rest for another use.
Place in the oven and bake for 18 to 25 minutes, or until a cake tester inserted toward the edge, not in the filling, comes out crumb-free. Cool for 10 minutes, then remove from the pan or cups and cool completely.
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