My favorite farmers market always sells a rolled pumpkin cake in the fall. Each year I look forward to the tender spiced cake wrapped around a luscious cream cheese frosting which has become a harbinger of fall in our family. These pumpkin spice muffins have the same components but are much simpler to make at home. Nothing says fall like pumpkin spice! Although you may be opposed to this seemingly basic flavor, perhaps this recipe will change your mind. This version of the fall classic is a little more complex with its sweet spices, including cinnamon and ginger. Cream cheese is stuffed in the center of these muffins, giving them a creaminess that we all love. Now, give these muffins a try and enjoy!
For the muffins:
- 1 1 /2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/8 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoons salt
- 1 cup of pumpkin
- 2 eggs
- 1/2 cup butter or oil of your choice
- About 6 tablespoons of cream cheese
- Preheat the oven to 400 degrees Fahrenheit. Place liners in 12 muffin cups (1 pan); set aside.
- Whisk flour, sugars, baking powder, cinnamon, nutmeg, and salt in a bowl; set aside. Stir pumpkin, eggs, and butter/oil together in a different bowl.
- Stir pumpkin mixture with flour mixture until incorporated.
- Fill muffin cups with batter halfway full. Put about 1/2 tablespoon of cream cheese in each cup. Fill the cups the rest of the way (until they are almost full).
- Bake for about 22 minutes, or until a toothpick inserted comes out clean.
- Remove the muffins from pan and transfer to a cooling rack.
- Serve warm and enjoy!
Yields twelve muffins.
By Leah Belber ’22