Pumpkin Muffins
User Reviews
5
Pumpkin Muffins
Description
"Pumpkin Muffins" use all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice blended with pumpkin purée, sugars, oil, eggs, and vanilla. The batter is stirred gently to keep a light texture and prevent toughness. An optional cream cheese filling of cream cheese and sugar is dolloped into the center of each muffin, creating a soft, creamy surprise. Baking at 350ºF produces muffins with slightly cracked tops and a tender crumb inside. The pumpkin pie spice and brown sugar enhance the autumn-like character while keeping sweetness balanced.
The muffins feature a moist interior from both the pumpkin and oil, and the cream cheese filling adds tang and richness where used. Texture is soft but holds shape well, making them portable and suitable for casual snacking or breakfast.
They pair well with a cup of coffee or tea and can be served warm or at room temperature. The recipe yields enough muffins for sharing or storing for a few days.
Ingredients
- 2 cups all-purpose flour $0.28
- 1 tsp baking powder $0.05
- 1/2 tsp baking soda $0.01
- 1/2 tsp salt $0.02
- 1 tsp pumpkin pie spice $0.10
- 2 large egg $0.18
- 1/2 cup granulated sugar $0.17
- 1/2 cup brown sugar $0.26
- 1 oz. can pumpkin $2.19, puree
- 1/2 cup neutral cooking oil $0.44, generic cooking oil
- 1 tsp vanilla extract $0.59
Cream Cheese Filling (optional)
- 4 oz. cream cheese $1.10, room temperature
- 2 Tbsp granulated sugar $0.04
Instructions
- Preheat the oven to 350ºF. In a medium bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and stir together just until combined. A few small lumps are okay, just try not to overmix.
- In a separate small bowl, stir together the cream cheese and sugar for the cream cheese filling.
- Grease a muffin tin or line with muffin liners. Fill each well in the muffin pan about ⅓ full. Add a small dollop of the cream cheese to each well, in the center of the muffin batter. Divide the remaining muffin batter between each well, covering the cream cheese. Each well in the muffin pan should be filled about ¾ full.
- Bake the muffins for about 24 minutes, or until fully puffed in the center and slightly cracked on top.
- Remove the muffins from the oven and let them cool for about 5 minutes before gently removing them from the muffin pan and allowing them to finish cooling on a wire rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 292kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Sodium | 224mg | 9% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
