These pumpkin muffins were made for Fall baking! The original recipe can be found on The Novice Chef. I find while baking, I like to experiment with the ingredients. I tend to reduce the sugar by about 10%. I also add a teaspoon of chia seeds to many of my baked goods. They are a hit in our house – I’ve made them two weekends in a row. For the picky eaters (i.e. our kiddos), I make mini muffins without the cream cheese swirl. The mini muffins are perfect for a grab-and-go snack before school.
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pure pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
These pumpkin muffins were made for Fall baking!
1. Preheat oven to 375 degrees. Place paper baking cups into muffin pan. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In a large bowl, whisk together pumpkin puree, sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Don’t overmix! Fill muffin tins 3/4 full.
5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Oven temps vary so I baked mine for 15 min. The mini muffins take 13-15 minutes.
8. Cool on rack.
9. Store in an airtight container in the fridge.