One thing about these muffins that really got my attention to begin with is the word 'Pepita' ... I was interested in the name even having no idea what exactly it is ! And after I knew that it is pumpkin seed and the way it prepared for the muffin, I was even more into it !
Apart from pumpkin seed, I've found that using a food processor to produce a batter of the muffin is quite interesting..most of muffin recipes I've made normally require a mixer or just a hand whisk/ spoon ! Together with orange and cream cheese, I was easily convinced to give it a try !
The recipe I've found in the first place is adapted from the original one but because I didn't really like the way it modified ( which you can find it out here) ,so I tried to search for the original one and finally managed to get it..
I do like the final outcome..both texture and taste ! And if you like a taste of japanese souffle cheesecake..I then could say this worth your try..just don't expect ,though, to get as soft and light texture as you do from a cheesecake !
And here it is.. ( from Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter )
1 egg white (reserve yolk) 2 tablespoons sugar, divided 1/2 cup shelled pumpkinseeds (pepitas)
1/2 small navel orange, cut into pieces (including zest, pith and flesh) 4 ounces cream cheese, at room temperature 1/2 cup (1 stick) unsalted butter, slightly firm, cut in chunks 1 cup sugar (I used only 3/4 cup) 2 eggs 1 egg yolk (reserved from Pepita Crunch) 1 teaspoon vanilla extract 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda
1. Line 12 muffin cups with paper or foil liners. Spray a jellyroll pan with nonstick cooking spray. Preheat the oven to 350 degrees. To make the Pepita Crunch, whisk together the egg white and 1 tablespoon sugar. Combine with the pumpkinseeds. Spread out on the jellyroll pan. Bake for 5 minutes. Sprinkle with the remaining 1 tablespoon sugar and stir. Bake an additional 5 minutes or until the seeds are puffy, dry and just beginning to brown. Cool. Break up any clusters with your fingertips.
2. Increase the oven temperature to 375 degrees. To make the muffins, put the orange in a food processor and chop coarsely. Stop the machine; measure 1/4 cup, discarding any extra. Return the measured orange pulp to the processor. Add the cream cheese; blend well. Add the butter; blend well. Pour the sugar down the feeder tube while the machine is on. Blend well. Add the eggs, yolk and vanilla. Blend well.
3. Whisk together the flour, wheat germ, baking powder, salt and baking soda in a big bowl. Add to the batter in 3 additions, processing until just combined
Note: *I did differently at this step by pouring the cream cheese mixture into the flour mixture and stirred them together just until combined.
4. Divide the batter among the muffin cups. Sprinkle with the Pepita Crunch, pressing the seeds into the batter lightly so they stick. Bake for 20 to 25 minutes until the muffins are pale brown and the tops slightly springy when you touch them. Do not overbake or the muffins will be dry.