Pumpkin Muffins With Pumpkin Cream Filling
A pumpkin dessert that wraps the house in the scent of the fall season, enticing your family to request it each year.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 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
- 8 oz 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.