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 this cooking and come running.
Mr. Cottage loves to take these pumpkin muffins to take to work with him and share it with his coworkers. They are always happy to see him coming! I have wonderful memories of my mom and grandma making these muffins. It just reminds me of home and family. Our neighbor John Paul loved these. He said his mother used to make pumpkin muffins out on the farm and these reminded him of hers. Mom would always bake a loaf of pumpkin bread or a tray of these muffins for him.
This recipe has a printable version at the bottom of the page for you to keep in your recipe box.
Contents
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Do These Taste Like Starbucks Pumpkin Spice Muffins?
Everyone we have given these to have loved them even more.
Can I make these Pumpkin Muffins Gluten-Free?
We have never tried but you can use Bob’s Red Mill Gluten Free flour on a 1.1 ratio with the All-Purpose Flour.
Can I Replace The Sugar In These Pumpkin Muffins?
We have never tried to replace the sugar but I would try a product like Swerve and it is a measure for measure natural sugar replacement. So that would be a 1.1 ratio with your sugar.
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 flour, salt, spices and baking soda. Mix well.
- In another bowl mix wet ingredients and sugar. 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 room temperature cream cheese, powdered sugar, and vanilla until smooth.
- Scoop into a muffin tin or pour into three bread pans.
- Insert cream cheese mix into muffins or bread by dropping small spoonful’s on top.
- For bread bake at 350 for an hour or until a toothpick when inserted comes out clean. For the muffins bake at 350 F for 15 minutes or until a toothpick comes out clean.
Print Pumpkin Muffin Recipe
Pumpkin Muffins
Delicious moist pumpkin cream cheese muffins
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 a large mixing bowl combine your flour, salt, spices and baking soda. Mix well.
- In another bowl mix wet ingredients and sugar. 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 room temperature cream cheese, powdered sugar, and vanilla until smooth. - Scoop into a muffin tin or pour into three bread pans.
Insert cream cheese mix into muffins or bread by dropping small spoonful's on top. - For bread bake at 350 for an hour or until a toothpick when inserted comes out clean. For the muffins bake at 350 F for 15 minutes or until a toothpick comes out clean.
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