These delicious pumpkin muffins are filled with creamy sweet cream cheese filling. They are just wonderful. They taste great with a hot chai tea or a cup of pumpkin spice coffee. It will make your entire house smell with the wonderful scents of fall and your family will smell these cooking and come running.
Mr. Cottage loves to take these pumpkin muffins to take to work with him and share with his coworkers. They are always happy to see him coming! I have wonderful memories of my mom making these muffins. It just reminds me of home and family. This recipe has a printable version at the bottom of the page for you to keep in your recipe box.
Pumpkin Muffin Recipe
Ingredients For Pumpkin Batter:
3 1/2 Cups Organic Unbleached Flour
2 Teaspoons Baking Soda
1 Teaspoon Celtic Sea Salt
3 Cups Organic Raw Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Allspice
2 Cups Organic Mashed Pumpkin
2/3 Cups Spring Water
4 Organic Free Range Eggs
1 Cup Coconut Oil
1 Teaspoon Vanilla
1 Cup Chopped Walnuts (optional)
Filling for Pumpkin muffins:
12 ounces Organic Cream Cheese or Chev Goat Cheese
3/4 Cup Organic Powdered Sugar
2 Teaspoons Vanilla
Directions:
In a large mixing bowl combine your dry ingredients. Mix well. In another bowl mix wet ingredients. Slowly add dry ingredients to wet until completely combined. If you want to add nuts in your pumpkin muffins do so now. In a separate bowl mix cream cheese, powdered sugar and vanilla until smooth. Insert into muffins or bread by dropping small spoonfuls on top. Scoop into a muffin tin or pour into three bread pans. For bread bake at 350 for an hour or until a tooth pick when inserted comes out clean. For the muffins bake at 350 F for 15 minutes or until a tooth pick comes out clean.
Print Pumpkin Muffin Recipe
Pumpkin Muffin
RosevineCottageGirls.com
Ingredients
- 3 1/2 Cups Organic Unbleached Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Celtic Sea Salt
- 3 Cups Organic Raw Sugar
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 1/2 Teaspoon Allspice
- 2 Cups Organic Mashed Pumpkin
- 2/3 Cups Spring Water
- 4 Organic Free Range Eggs
- 1 Cup Coconut Oil
- 1 Teaspoon Vanilla
- 1 Cup Chopped Walnuts optional
- Filling for cupcakes:
- 12 ounces Organic Cream Cheese or Chev Goat Cheese
- 3/4 Cup Organic Powdered Sugar
- 2 Teaspoons Vanilla
Instructions
- In large mixing bowl combine your dry ingredients.
- Mix well.
- In another bowl mix wet ingredients.
- Slowly add dry ingredients to wet until completely combined.
- If you want to add nuts in your pumpkin muffins do so now.
- In a separate bowl mix cream cheese, powdered sugar and vanilla until smooth.
- Insert into muffins or bread by dropping small spoonfuls on top.
- Scoop into muffin tin or pour into three bread pans.
- For bread bake at 350 for an hour or until a tooth pick when inserted comes out clean.
- For the muffins bake at 350 F for 15 minutes or until tooth pick comes out clean.
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Before You Go Check Out These Other Recipes:
- Pumpkin Struesel Muffin
- Blueberry Crumble Muffins
- Java Chocolate Pearl Cupcake
- Galaxy Cupcake
- English Muffin
- Zucchini Bread
- Banana Nut Bread
- Lime Cupcake
- Pumpkin Bread
- Elderberry Syrup
- Cranberry Cream Cheese Bread
- Elderberry Extract
- Elderberry Scones
