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Tag: cream cheese frosting

Pumpkin Duffins with Cream Cheese

October 30, 2014

Here is another version of our favorite healthy dessert- duffins. I wanted to make something for Halloween and the first thing I think of – is pumpkin. When I think of pumpkin, cream cheese frosting comes to mind- it really is a match made in heaven.

So, in order to make duffins, I decided to invert the two and use the cream cheese as a filling in the middle.

The result was delicious- well, eventually. I made one batch and had a few friends taste test for me and give me some critical analysis. My daughter is the most honest taste tester I have- she has no qualms about telling me when things are not right. She told me the duffins didn’t have enough pumpkin flavor and the filling tasted too much like cream cheese and not like a frosting. She was right- I had forgotten to add vanilla extract in the cream cheese mixture.

The second batch included more spiced including cinnamon, ginger and cloves. It also included the missing vanilla extract. The result was delicious.

Make these for halloween…

  • 1 cup raw sugar
  • 1 large egg
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup extra light olive oil
  • ¾ cup 1% milk
  • 1 cup pumpkin puree
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger


  • 2 oz cream cheese
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract

Mix the cream cheese, sugar and vanilla. Keep aside.


  • 1 tablespoon butter, melted
  • ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk and pumpkin puree. Mix to combine.
In a small bowl, sift the flour, baking powder, salt, cinnamon, cloves, nutmeg and ginger. Pour into the egg mixture and stir well.
Add a quarter cup batter in each cup. Add a teaspoon of cream cheese on top. Top each cup with the rest of the batter to cover the filling.
Bake for 15 to 18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar into another small bowl.

Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.

St. Patrick’s Day Celebration with Green Mini Cupcakes

March 13, 2012

Mini Green CupcakesMy daughter’s class is having a mini celebration for St. Patrick’s day with green bagels, green grapes and green juice. As I was volunteering to send some Irish butter, my daughter expressed her disappointment about not having some green cupcakes for St. Patty’s day. So, of course as a responsible (and gullible) Mom, I volunteered to bake some. She was overjoyed as we decided to check with the teacher first.
Once we found out it was a go- I started looking at recipes online. There was one in Martha Stewart’s site that looked good. I decided on making the mini ones- no reason for 23 kids to be running around with tons of sugar in their bodies.

The recipe was enough to make two batches of 24 mini cupcakes. I didn’t have two of the same 24 cupcake pans so I decided to make 24 mini and 6 regular sized cupcakes. That way the two teachers can have regular sized ones. I used my usual white whole wheat flour, evaporated cane sugar and extra light olive oil. If you want to use butter instead- one cup is equivalent to 2 sticks. I also added zest of a Meyer lemon to give the cupcakes some extra flavor. If you don’t have a Meyer lemon, use a lemon or an orange instead. The frosting was delicious with cream cheese, vanilla extract and the butter- yes, I used butter in here- there is really no substitute for it in frosting. Overall the cupcakes looked beautiful with the bright green sugar on top.

St. Patrick’s Day reminds me of my all time favorite vacation to Ireland. It is the most beautiful country with super friendly people I have ever been to. We flew into Shannon and stayed in a beautiful town called Dingle. It is a gorgeous little town that has the most amazing restaurants and vistas. We ate amazing food and for someone who is not a beer gal, I drank it with every meal. I feel the urge to go back every year around this time as I hear tourism ads on the radio to Ireland and feel the weather changing.

I guess I will look at the green cupcakes and think of the gorgeous landscape in the beautiful country, Ireland. Happy St. Patrick’s Day to all of you!!!
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