INSIDE-OUT PUMPKIN MUFFINS

Steps:

• Boiled cider isn't something you can easily make yourself, simply by boiling cider. But it's so wonderful, in so many different fruit desserts (especially autumn-type treats, like these muffins), it's worth it to keep a bottle on hand. It'll last for months in the fridge.
• Beat everything together. Scrape down the sides and bottom of the bowl.
• Add 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour (6 ounces). Stir just to combine. Don't beat; beating will toughen the muffins.
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• Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling (a slightly heaped teaspoon cookie scoop); remember, if you've made a whole recipe of cinnamon-cider spread, you'll only use half. Cover the filling with another 2 tablespoons of batter.
• If you're using maple leaf molds, drop about 1 1/2 tablespoons of batter into each of the 6 molds. Add a scant tablespoon of filling, and spread about 1 1/2 tablespoons batter on top. The recipe will make 16 maple leaves, so you'll need to bake in batches.
• Sprinkle coarse white sparkling sugar on top, if desired.
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• Bake the standard muffins for 18 to 20 minutes, until a cake tester inserted in the center comes out crumb-free.
• Bake the leaf muffins for 16 to 18 minutes, testing them the same way.
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• Remove the muffins from the oven. After 5 minutes, transfer them to a rack to cool.
• If you've baked leaf muffins, after 5 minutes gently loosen their edges, and turn the pan over onto a cooling rack; the muffins should drop out.
• And there you have it: moist, tender pumpkin muffins with a creamy center - no piping bag involved!