Although Autumn hasn’t officially ended quite yet, this is the last pumpkin recipe I’ll sharing this year and the last recipe I’ll be sharing before my annual Christmas series of bakemas starts on December 1st.
These muffins have everything you would need or like about autumn; pumpkin, spices and a warm satisfying feeling while you’re enjoying it.
Starting with a spiced pumpkin muffin batter, which has a tangy cream cheese filling and a little crunch from the pumpkin seeds on the edge. They’re quick, easy and inexpensive to make – perfect if you’re looking to use up any pumpkin puree or just fancy a treat that’s ever so slightly seasonal (although, they can be enjoyed all year round, of course).
The idea for these came around after a friend of mine saw something similar on Instagram and challenged me to replicate them using my own take, so I did. I can’t remember the original videos creator, otherwise I’d have linked it here.
Anyway, lets get started, shall we?
160g granulated sugar.
120ml oil (flavourless and colourless).
275g pumpkin puree (homemade or store bought).
1 tsp vanilla extract.
400g plain flour.
1 tsp bicarbonate of soda.
1 tsp ground cinnamon.
Cream Cheese Filling:
200g soft cheese (at room temperature).
1 tsp vanilla extract.
20g plain flour.
25g granulated sugar.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining a muffin pan with liners, getting any equipment ready (such as a large mixing bowl and whisk) and preheating the oven to 180˚c/350˚f.
To start, I like to make the cream cheese filling, just so its ready when we need it. To start the cream cheese filling, take a bowl and place in the soft cheese and whisk on its own until slightly lighter in consistency.
Now add in the egg and vanilla extract and whisk until fully incorporated into the mixture. This does change two consistency of the mixture but is completely normal at this stage,
Add in the sugar and flour, whisking well until it has been fully incorporated into the mixture – once made, set the mixture aside, just until you have the muffin batter made.
To make the muffin batter, simply take a large mixing bowl and place in the sugar and oil, whisking very well together until they are combined – this does take a little time but once its achieved the consistency, you’ll be able to notice. The sugar should have dissolved in the oil mixture.
Add in your eggs and whisk incredibly well, this will noticeably change the consistency of the mixture but at this stage, its fine.
Gradually add the pumpkin, whisking well in-between each addition. Once all of the pumpkin has been incorporated, you can add in all of the dry ingredients, folding them in until they are fully incorporated.
Once you have your muffin batter and the soft cheese mixture, you can finish them off. Simply take your lined muffin pan and fill the cases around 2/3 or 3/4 of the way full, repeat until all the cases have been filled. Place the soft cheese mixture into a piping bag and pipe a generous amount into the centre of each muffin.
Take some pumpkin seeds and sprinkle them aprons the outer edge of the muffin, use as many or as few as you’d like.
Place into your preheated oven and bake them for 18-20 minutes (or until a tester comes out clean.
Once out of the oven, allow to cool a little, then enjoy. They’re nice warm but just as enjoyable cold!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.