Dessert & Baked Goods » Pumpkin & Goat Cheese Muffins w/ Candied Bacon
Print RecipeIngredients
Candied Bacon
- 4 slices bacon
- 1 cup light brown sugar
Pumpkin Muffin
- 3 eggs
- 1 cup sugar
- ¾ cup canned pumpkin purée
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
Cream Cheese Filling
- 4 oz cream cheese
- 3 oz goat cheese
- 3 oz sour cream
- 1 egg
- 3 tbsp light brown sugar
- ¼ tsp vanilla
How-to
For Candied Bacon
- Preheat oven to 400°
- Put sugar on a plate and press both sides of the bacon on top of it so it sticks
- Place a baking rack atop a sheet pan lined with parchment paper. Coat with nonstick cooking spray
- Place bacon on top of a rack and bake 18-20 minutes, rotating the pan in the oven at 10 minutes. Start checking bacon at 18 minutes and remove when it gets dark and starts to smoke
- Once removed from oven, transfer off rack onto a plate immediately (or else it will stick)
- Allow to cool, then crumble into pieces
Mix Batter
- Preheat oven to 350°
- In a large bowl, beat together eggs and sugar until combined
- Add pumpkin and mix
- Add all dry ingredients to batter and stir until everything is fully incorporated. Set aside
- For Goat Cheese Filling
- Cream goat and cream cheese with sugar
- Add egg and vanilla
- Mix in sour cream and vanilla
Assemble & Bake
- Line a muffin tin with paper liners. Fill each muffin ⅔ full of batter
- Spoon in 1 tbsp of goat cheese filling atop each muffin batter
- Swirl the batter and goat cheese together with a toothpick
- Sprinkle tops with candied bacon
- Bake for 17-20 minutes. Remove from oven and cool slightly before serving
Meghan McGarry
Raised in Bronx, NY, Meghan was three years into her pursuit of a Finance Degree from Manhattan College when she realized that a life of crunching numbers was not going to be a "piece of cake." As baking was her true passion, she attended the French Culinary Institute where she graduated with a degree in Pastry Arts. After moving to Boston in 2003, she has worked as pastry chef at Rustic Kitchen as well as overseeing a commissary that produced baked goods for three restaurants in Cambridge, MA. Today, you can find Meghan working as a consulting pastry chef, as well as surrounded by her favorite color pink in her Cambridge kitchen, whipping up delectable pastry treats and making eye-popping, taste bud-rocking wedding cakes.
Meg McGarry is back with another out-of-this-world sweet treat, and this time she is adding all the things we love. Moist pumpkin muffins are stuffed with a goat cheese-sour cream mixture, then topped with candied bacon. Yes, you heard us — candied bacon. These muffins are addictive. Don't say we didn't warn you.
Meghan McGarry
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