Pumpkin Recipes

Classic Pumpkin Muffin recipe

The classic pumpkin muffin! These are a great way to feed breakfast to a house full of hungry in-laws during the holidays! They can also be baked the night before and are still delicious in the morning. Makes 24 muffins.

Classic Pumpkin Muffin photo by Alicia

Ingredients:

3 1/2 cups flour
1 cup packed brown sugar
4 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 1/4 cups pureed pumpkin
2 eggs
1 cup milk
2/3 cups oil
6 ounces cream cheese

Topping:
1/2 cup light brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
1/2 cup walnuts, finely chopped

Directions:

  1. In a medium bowl sift together the flour, brown sugar, baking powder, cinnamon, salt, and nutmeg. Set aside.

  2. In another bowl combine the pumpkin, eggs, milk, and oil. Add flour mixture to the pumpkin mixture and stir just until moistened and mostly combined. Do not over mix.

  3. Fill a muffin pan with paper cups. Fill each cup about half way full.

  4. Cut the cream cheese into 24 chunks. Place one chunk into each cup then top with the remaining batter.

  5. Mix together the topping ingredients and sprinkle on top.

  6. Bake at 350F for 20-22 minutes or until the muffin batter is set.

Author: Rachael Daylong

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Reviews and Comments:

Review by Tiffiney on October 6th, 2011:

Very good! I also added white chocolate chips and poured into cake pans. I accidentally softened and added cream cheese to the batter instead of cutting it in pieces and making a filling. The batter is moist, didn't mess up the recipe.

Review by Nicole on October 6th, 2011:

I made these but used half whole wheat flour and regular flour for the rest. Although the muffins are pretty good I found the cream cheese in the middle to be kind of bland. Next time I might try mixing the cream cheese with some sugar and/or spices.

Classic Pumpkin Muffin photo by Alicia
Review by Alicia on October 25th, 2011:

I made these today! My husband and I both loved them. I would say to store them in the refrigerator after. I am thinking I might also try to add a little brown sugar to the cream cheese the next time. It was lacking a little flavor. Otherwise they were a wonderful use for some extra pumpkin.

Comment by Lucy on October 30th, 2011:

Lovely, but way too much salt!

Review by Jennifer N. on December 5th, 2011:

These muffins are really good, and easy to make! What a treat, thanks for sharing.

Comment by Amber on December 12th, 2011:

For the cream cheese filling... Every 3 tablespoons cream cheese, you can add 1 teaspoon lemon zest and 1 to 2 tablespoons sugar.

Review by Shelley on December 14th, 2011:

Very good! I used the suggestions about flavoring the cream cheese and using more pumpkin puree it was great! I also substitute apple sauce instead of the oil.

Review by Shirley on January 14th, 2012:

These muffins are perfect. They are even better the next day. Our whole family loved them.

Data:

Published: September 2, 2011
Average rating of 4.33 stars based on 6 reviews.
Summary: The classic pumpkin muffin! These are a great way to feed breakfast to a house full of hungry in-laws during the holidays! They can also be baked the night before and are still delicious in the morning. Makes 24 muffins.
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