Ingredients:
For the muffins:
- 1 tsp. Baking soda
- 15 oz. Pumpkin puree I used a 15 oz can
- ½ C. Brown sugar
- 2 Eggs Large
- 1 Tbsp. Pumpkin pie spice
- ½ C. Vegetable oil
- ½ tsp. Salt
- 1 ¾ C. All-purpose flour
- 1 C. Granulated sugar
- 1 Tbsp. Vanilla extract
For the cream cheese swirl:
- 2 tsp. Vanilla extract
- 1 Egg yolk Large
- 8 oz. Cream cheese softened
- ¼ C. Granulated sugar
Instructions:
- Heat the oven to 375 degrees, and line the sections of a muffin tin with cupcake liners.
- In a bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.
- Blend together the sugar, brown sugar, and pumpkin puree in a bowl.
- Add in the eggs, oil, and vanilla extract until well blended.
- Mix in the dry ingredients, and stir until smooth.
- Spread the batter into the cupcake liners in the muffin tin.
- Beat together the ingredients for the cream cheese swirl, and put a spoonful into each cupcake liner.
- Swirl the cream cheese into the muffin batter with a toothpick.
- Bake for 20 minutes, or until completely cooked through.
- Let cool before serving.
Nutrition Information:
Muffins (per muffin, assuming 12 muffins):
Calories: 275 kcal | Total Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 220mg | Potassium: 130mg | Total Carbohydrates: 35g | Dietary Fiber: 1.5g | Sugars: 21g | Protein: 3.5g
Cream Cheese Swirl (per muffin, assuming 12 muffins):
Calories: 80 kcal | Total Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 70mg | Potassium: 30mg | Total Carbohydrates: 2.5g | Sugars: 2.5g | Protein: 2g
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned pumpkin puree?
- Yes, you can use fresh pumpkin puree. Ensure it has a smooth consistency, similar to canned puree, and adjust the quantity as needed.
Can I substitute another oil for vegetable oil in the muffins?
- Yes, you can use alternatives like canola oil or melted coconut oil.
- Keep in mind that this might slightly affect the flavor.
Is it necessary to sift the dry ingredients for the muffins?
- Sifting helps achieve a smoother batter by removing lumps and incorporating air.
- If you don’t have a sifter, you can whisk the dry ingredients together to achieve a similar effect.
Can I make these muffins ahead of time and freeze them?
- Yes, these muffins freeze well.
- Allow them to cool completely, then store in an airtight container or freezer bag for up to 2-3 months.
How do I know when the muffins are fully cooked?
- Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs (not wet batter), the muffins are done.
- Cooking times may vary, so start checking around 18-20 minutes.
Can I use a different spice blend instead of pumpkin pie spice?
- Yes, you can customize the spice blend.
- Try a mix of cinnamon, nutmeg, and cloves to suit your taste preferences.
What can I substitute for pumpkin puree if I don’t have it on hand?
- Sweet potato puree or butternut squash puree can be good substitutes for pumpkin puree in this recipe.
Can I use a different type of sugar for the muffins?
- Yes, you can use white sugar instead of brown sugar, though it will impact the flavor slightly.
- You can also experiment with alternatives like coconut sugar.
How do I store these muffins, and how long do they stay fresh?
- Store the muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I make mini muffins instead of regular-sized ones?
- Absolutely! Adjust the baking time to around 12-15 minutes for mini muffins, or until a toothpick comes out clean when inserted into the center.