I am on pumpkin overload.
But seriously- these muffins are way worth it.
I was planning on taking these to school as a treat and they never made it out of the house. I have never seen muffins eaten like that in my house- we’re just not a muffin household. So if that should tell you anything it would be that these muffins are amazing.
The original recipe had a streusel topping that I replaced with simple cinnamon and sugar; however, if you like a hefty muffin- I’d try the streusel.
- 1½ cup unbleached all purpose flour
- ½ teaspoon each: cinnamon, nutmeg, and cloves
- ¼ teaspoon ginger
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup sucanat
- ⅓ cup natural sugar
- 2 none eggs
- 1¼ cup pumpkin
- ½ cup butter
- 4 ounce cream cheese
- ¼ cup natural sugar
- 1 tablespoon milk
- 2 tablespoon natural sugar
- 1 tablespoon cinnamon
- Pre-heat oven to 350˚.
- In a small bowl, whip together filling ingredients and set aside.
- In a large bowl, combine dry ingredients for the main part of the muffin and stir to combine. In a separate bowl, combine the wet ingredients, whisk, and stir into the dry ingredients being careful not to over mix (a few lumps are still okay.) Line 12 muffin cups and scoop half the muffin mixture into each. Then, spoon half the cream cheese mixture, and finally top with remaining pumpkin mixture (if you don’t cover all the cream cheese- it’s fine. I think it looks kind of neat.) Sprinkle with cinnamon and sugar.
- Bake for 20-25 minutes or until the muffins springs back when you press lightly. I also rotate halfway through so that the muffins bake evenly.