These pumpkin muffins use the same recipe as our Pumpkin Bread but instead of pouring into loaf pans we filled muffins tins. They turn out dense and moist and packed full of the flavors of fall. Seriously, it’s like fall in the palm of your hand. These are to die for! We can’t even stress how deliciously moist and flavorful these are.
Everyone that has ever tried one always asks for more. I love delivering these to friends. I’ve even had requests for them! These pumpkin muffins would be a great welcoming gift for a new neighbor. Pile them into a cute little basket and you’ll be sure to make a new friend!
We carved out the centers with a cupcake corer and added a cream cheese filling. OMG! They are just too good to pass up. You’ll want to gobble these up like a Thanksgiving turkey.
- 1 (15oz) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla
- Preheat oven to 350°. Line cupcake pan with baking liners.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stire the dry ingredients into the pumpkin mixture until just blended. Pour into prepared liners 3/4 full.
- Bake for 25 minutes or until toothpick inserted comes out clean. When muffins are cool enough to handle, core out centers with spoon or cupcake corer.
- In a bowl using an electric mixer, beat butter until smooth. Add cream cheese and beat until well combined.
- Add powdered sugar and vanilla and beat until smooth. Using a pastry bag or small spoon, fill muffins with filling.
- Store these muffins in the refrigerator. Heat in the microwave for 10-15 seconds to warm or leave on counter for 30 minutes before eating.