Hooray for pumpkin season! It’s my favorite time of the year! I’ve been hanging onto this recipe for a long time now, saving it for just such an occasion. The cream-filled pumpkin muffin is one of my favorite treats to get when I’m visiting the resort (along with a pumpkin spice latte of course). It really needs no introduction, so without further ado…
Disneyland Resort Cream Filled Pumpkin Muffin (Original Recipe)
Yield: 32 muffins
- Pumpkin puree: 4 lbs.
- Granulated sugar: 3 lbs.
- Egg liquid: 24 fl oz
- Canola oil: 24 fl oz
- Vanilla extract: 2 Tbsp.
- All-Purpose flour: 2 lbs.
- Salt: 1 Tbsp.
- Baking powder: 2 Tbsp.
- Baking soda: 1 tsp.
- Cinnamon: 1 Tbsp.
- Cloves: 1 Tbsp.
- Nutmeg 1 tsp.
- Raisins: 1 (15 oz) box
- Cream cheese filling: 3 lbs.
- Preheat oven to 325 degrees.
- In a large mixing bowl, whisk together pumpkin puree, sugar, eggs, oil, and vanilla.
- Sift together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg, over the wet mixture.
- Whisk together until just blended.
- Add raisins and fold until blended.
- Bake at 325 degrees for 25 minutes. Check with a toothpick.
- Allow muffins to cool for 30 minutes.
- Pipe 1.5 oz of cream cheese frosting into the center of the muffin. Finish with a small rosette.
Ok folks, I have a confession, for the first time ever for Disney at Home, I totally messed up a recipe. The problem was two part, 1) I got a scale and used it instead of doing conversions, 2) I tried to cut the recipe into thirds instead of half. This is the largest quantity of ingredients I believe I’ve ever worked with and it seemed like so much I’d thought I’d save a few ingredients, but it totally messed with my brain to try to work in thirds, ohhh man. In fact not only did I mess up once, but twice. Seriously, it wasn’t pretty – I went through 75 cupcake wrappers. So long-story-sort-of-short, here is the final version of my adapted recipe, which does in fact work!
Disneyland Resort Cream Filled Pumpkin Muffin (Adapted Recipe)
Yield: 28 (regular sized) muffins + 1 9×5 loaf
- Pumpkin puree: 2 lbs.
- Granulated sugar: 1.5 lbs. (or 3 cups)
- Egg liquid: 12 fl oz (about 6 eggs)
- Canola oil: 12 fl oz
- Vanilla extract: 1 Tbsp.
- All-Purpose flour: 1 lb. (or 3 3/5 cups)
- Salt: 1/2 Tbsp.
- Baking powder: 1 Tbsp.
- Baking soda: 1/2 tsp.
- Cinnamon: 1/2 Tbsp.
- Cloves: 1/2 Tbsp.
- Nutmeg 1/2 tsp.
- Raisins: 7.5 oz
- Cream cheese filling: 8 oz. (see baking notes)
– For measuring out the pumpkin puree, I used two 15 oz cans and added a little extra on top for the difference (then I did use my scale to double check).
|My kitchen company|
– I omitted the raisins.
– Scrape the bowl down with a spatula before mixing for one last time.
– When baking, you could probably fill up a third muffin tin instead of pouring the rest of the batter into a loaf pan like I did – but if you like pumpkin bread loaves like me – then give it about an hour to cook, on the lower third shelf setting, and turn it up to 350 degrees (I didn’t time this, so if you do it, check on it regularly). You want a toothpick to come out clean.
– For the cream cheese filling, I softened a bar of low fat cream cheese and mixed it with a capful of vanilla, about 1/3 cup of powdered sugar, and a few dashes of cinnamon. Taste test it as you go, you can always add more of anything!
– Once the muffins were cool, I transferred my cream cheese filling to a piping bag (well, actually a zip-lock which is a perfect dupe) fitted with a decorating tip. I pushed it down into the muffin and squeezed while I slowly pulled up. You can either swirl the tip to make a rosette, or just leave it in place and the frosting sort of bubbles out around the tip. Both are cute.
– If you don’t want to get too fancy with the decorating tips – here’s what I have done in the past that works great and is very easy: Make the cream cheese frosting, wrap it in some Glad Wrap or plastic wrap and shape it into a rectangle, then freeze it. When the muffins are ready to go in the oven, slice off a piece of frozen cream cheese, stick it down in the muffin and bake (I actually prefer the cream cheese baked with the muffin).
– Oh, and save the extra filling (if you have any) to spread on your pumpkin bread loaf after you slice it up.
Outcome & Opinion
The pumpkin makes these muffins very moist, and not as dense as a regular muffin – and that plus the cream cheese frosting/filling almost makes them taste and seem like a cupcake! If you love pumpkin muffins or breads, there is no doubt you will adore these muffins. And if you love the Disneyland version in the park, I’d say you’ll be a pretty happy camper at home with one of these and a Disneyland mug full of Chai tea – it made my Sunday!
Do you have any Disneyland recipes that have become a favorite of yours? Share them! I’d love to give them a try! To see some of the other Disneyland recipes we’ve tried, or “Disney at Home” ideas – click here!