The Ultimate Pumpkin Muffins

Pumpkin muffins are a fall staple, but these pumpkin chocolate chip cookies will bring autumn leaves to your taste buds. These vegan and gluten-free baked goods use coconut oil for the perfect texture.

The “healthy pumpkin muffins” are a recipe for the Ultimate Pumpkin Muffins. The recipe includes spices, brown sugar, and eggs.

We’re going to look at my Ultimate Pumpkin Muffins today. You may wonder why it’s called “ultimate” in the first place. There are many causes for this. They’re excellent and in season. They make the finest pumpkin bread I’ve ever made. They have a cheesecake filling in the middle. On top, there’s a pecan streusel. Are you convinced yet? Yes, I am.

Because I’m writing this before going to bed and then waking up early to go back to Michigan, I’ll keep it short. This week I went home to Boston to see my family, and it was such a pleasant and beneficial vacation. Sometimes you simply need to spend some time in your hometown. It’s invigorating. And now I’m (kind of) ready to return to Michigan and bake up a storm. And I’m doing yoga like a boss (a quiet, mindful storm, perhaps?). 

 

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I’m tired and ready for a nap. I’ll get back to you shortly, biddies! Enjoy these muffins, and I wish you everyone a wonderful week!

The-Ultimate-Pumpkin-Muffins

Weeeeeeeeeeeeeeeeeeeeeeeeeee Jiff. Giff. JGiff. Ugh.

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Print

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 25 minutes
  • 30 minutes to prepare
  • Time allotted: 55 minutes
  • 12 big muffins 1 time
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 25 minutes
  • 30 minutes to prepare
  • Time allotted: 55 minutes
  • 12 big muffins 1 time

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 25 minutes
  • 30 minutes to prepare
  • Time allotted: 55 minutes
  • 12 big muffins 1 time

Ingredients

To make the muffins

  • 12 cup flour (all-purpose)
  • a third of a cup of brown sugar
  • 1 teaspoon bicarbonate of soda
  • baking powder (1/2 teaspoon)
  • 1 teaspoon kosher salt
  • 2 tsp cinnamon powder
  • nutmeg (1/2 teaspoon)
  • 12 tbsp. cloves
  • a half teaspoon of ginger
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup pureed pumpkin
  • 13 gallon milk
  • 12 cup vegetable (or canola) oil

To make the cream cheese filling, combine all of the ingredients in a mixing bowl.

  • 6 ounces room temperature cream cheese
  • 1/3 cup confectioner’s sugar (powdered)
  • 1 yolk of an egg
  • 1 teaspoon vanilla extract

To make the pecan streusel topping, combine all of the ingredients in a mixing bowl.

  • flour (1/2 cup)
  • 4 tablespoons melted unsalted butter
  • 1/3 cup sugar, granulated
  • 1/3 cup pecans, finely chopped

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside all of the ingredients for the cream cheese frosting in a small bowl. In a separate small dish, combine all of the ingredients for the streusel topping, finishing with the pecans. The batter should be slightly damp yet dry enough to crumble easily. If the consistency isn’t right, add another tablespoon of flour. Remove from the equation.
  2. Combine flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, ginger, and cloves in a large mixing basin.
  3. In the middle of your dry ingredients, make a well. Combine the eggs, oil, milk, vanilla, and pumpkin puree in a mixing bowl. For approximately 30 seconds, whisk together the wet ingredients, then fold them into the dry ingredients until just mixed.
  4. 12 big muffin cups should be lined in a muffin tray. 2 tablespoons pumpkin batter, spooned carefully into each muffin cup Drop 1 spoonful of cream cheese filling into each muffin cup with a second spoon. Add another spoonful of pumpkin batter on top. This should uniformly disperse both combinations, leaving little to none behind.
  5. Finally, crumble 1 to 1 1/2 teaspoons of streusel on top of each muffin by taking it up in your hands and crushing the dough. Once you’ve topped each muffin, you should be left with little to no streusel. To put the streusel into the pumpkin batter, gently press down on each muffin.
  6. Bake for 30 minutes, or until a knife inserted in the middle of a muffin comes out clean (there may be some cream cheese residue, but as long as your knife doesn’t have any pumpkin batter on it, they’re done!).

 

Pumpkin muffins are a great fall treat that is easy to make. The “pumpkin muffins easy” recipe will have you enjoying these treats in no time.

Frequently Asked Questions

Why are my pumpkin muffins so dense?

A: Because pumpkin is a natural source of fiber, it can be difficult to measure how much you need when baking. Its best to start with 1/2 cup and adjust from there.

Can pumpkin muffins be frozen?

A: Pumpkin muffins can be frozen, but it is not recommended for them to stay in the freezer for more than a few weeks.

Is pumpkin puree the same as canned pumpkin?

A: No, pumpkin puree is made from fresh or roasted pumpkins whereas canned pumpkin is not.

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