Pumpkin muffins are a staple in our house during October. We like to eat them both for breakfast and as a pumpkin dessert. If I don’t make them the last week of October, there is a disappointment in the air. My husband and I had our wedding in late October, and I used this recipe for our cake. Halloween would have been awesome an awesome date, but we were married the day before. Hey, the kids have to trick-or-treat at some point! Anyway, instead of freezing the wedding cake and eating it after being frozen for a year on our anniversary, I make muffins or cupcakes with the same recipe each year. What a strange tradition.
I like to dress these pumpkin muffins up by transforming them into pumpkin cupcakes. I add cream cheese icing on top. If you want to go even further, you can use this pumpkin cream filling recipe and fill the pumpkin cupcakes as I do. Use whichever combination works for you. My kids like to use the leftover pumpkin cream as a bagel topping.
Posting this recipe after all these years in November is not a coincidence. I just made these again the other day…well the other week. If you look closely, you can see one of my anniversary gifts hidden in the photos. My husband gave me a couple of engraved and stained cutting boards. Rather than put the gifts up so they don’t get ruined, they were incorporated as photo props.
I could make pumpkin desserts throughout the fall season. Now that we’re in Minnesota, it seems like fall is only a couple weeks long and we moved right into winter. I guess I’ll be making this as a pumpkin dessert in the winter too. My niece just asked for pumpkin muffins (well a pumpkin cake) for her birthday in December.
If you like this dessert, consider one of the others below!
Pumpkin Muffins With Pumpkin Cream Filling
- 3 1/2 cups cake flour
- 2 1/2 cups white sugar
- 1 tsp salt
- 1/8 tsp allspice ground
- 1/8 tsp nutmeg
- 3 tsp cinnamon
- 3 tsp baking powder
- 1/4 cup butter unsalted, softened
- 1 box vanilla pudding mix 5 oz
- 1 cup canned pumpkin
- 1 cup sour cream
- 1/2 cup vegetable oil (I use canola)
- 1/2 cup water
- 2 tsp vanilla extract
- 4 large eggs
Preheat the oven to 350 degrees Fahrenheit and spray two cupcake pans with non-stick spray or use cupcake liners.
Combine all the dry ingredients into a large bowl and whisk together. This includes the cake flour, white sugar, salt, allspice, nutmeg, cinnamon, baking powder, and vanilla pudding mix.
Make a well in the center of your dry ingredients and add the butter, canned pumpkin, oil, sour cream, and vanilla extract. Mix for about 1 minute or until most of the ingredients are incorporated.
To the mixture, add the eggs one at a time. Next, slowly add the water. Continue mixing until fully incorporated. The batter will be thick.
Fill each cupcake pan with batter about halfway to two-thirds of the way full. Bake in a preheated oven for 22-25 minutes or until a toothpick inserted into the middle comes out clean.
Allow the muffins to cool before filling. Find the pumpkin cream filling recipe here.