Pumpkin Muffins with Cashew Cream Cheez

YIELD: 12 Muffins at 85g Each
MIXER SIZE: 5 QT

INGREDIENT

Tourlami All Purpose Butter
Melted, warm not hot
King Arthur Sir Galahad All Purpose Flour
Dark Brown Sugar
Granulated Sugar
Baking Soda
Baking Powder
Diamond Crystal Kosher Salt
Burlap & Barrel Royal Cinnamon
Ground
Burlap & Barrel Buffalo Ginger
Ground
Burlap & Barrel Cloud Forest Cardamom Seeds
Ground
Burlap & Barrel Pemba Cloves
Ground
Water
Libby’s Pumpkin Puree
Raw Pumpkin Seeds (Pepitas)
Demerara Sugar

GRAMS

143

286

195
65
8
2.5
4
2.5

1.5

1

1


117
275
36
12

METHOD

  1. Whisk together flour, sugars, baking soda, baking powder, salt, and spices. Use hands to work out any clumps.

  2. Separately in a KitchenAid mixer whisk together butter, water, and puree until combined.

  3. Mix in dry ingredients in three additions until fully incorporated.

CASHEW CREAM CHEEZ
YIELD: 12 Muffin Inserts at 22g p. muffin

INGREDIENT

Tourlami All Purpose Butter
Raw Cashews
King Arthur Sir Galahad All Purpose Flour
Granulated Sugar
Diamond Crystal Kosher Salt
Water
Lemon Juice
Vanilla Extract
Water

GRAMS

54
33
20
30
1
100
9
3
22

METHOD

  1. Soak the cashews in boiling water for 10 minutes. Separately in a KitchenAid mixer whisk together butter, water, and puree until combined.

  2. Meanwhile, in a sauce pot, whisk together the flour, sugar, and salt. Whisk in the 230g of water.

  3. Bring the mixture to a simmer whisking constantly until thickened, about 1 minute.

  4. Pour into a shallow dish and set aside to cool a bit. 

  5. Drain cashews, Vitamix with the lemon juice, 50g water, vanilla, and butter. 

  6. Pour into a food processor, add the cooked flour mixture, and process until smooth. 

  7. Chill at least two hours before using, scoop into ~22g balls, freeze until ready to use.

ASSEMBLY

  • Scoop 85–90 g batter into each lined muffin cup.

  • Place the frozen cream cheese insert in the center, flat side up, and press about halfway down.

  • Gently pull batter from the sides to cover the exposed insert.

  • Sprinkle with pumpkin seeds and demerara sugar.

BAKE

  • 325° Low Fan · 25 min until internal temperature is 200°F, and cake tester comes out clean

NOTES

  • Best to bake right after mixing

  • The cream chz is best eaten within two days.