It’s October, which means the pumpkin obsession can officially begin! Here is a delicious muffin recipe that doubles as a dessert when mixed with vanilla or pumpkin ice cream. Try it for yourself.
This recipe was inspired by a blog post from the Sunday Baker. The author Tanya, created a delicious pumpkin loaf with a cream filling that reached great popularity on Pinterest. Here is my take on her recipe, which doubles as breakfast and dessert!
What You Need:
- 1/2 can of pumpkin puree
- 1/2 cup applesauce
- 1 egg
- 3 egg whites
- 1 1/2 cups flour
- 2 cups sugar (1 cup for the muffins, 1 cup for the cream filling)
- 1 tsp. baking soda
- 2 tbsp. cinnamon
- 1 tbsp. nutmeg
- 1/2 tbsp. allspice
- 1 cup cream cheese
- 2/3 cup greek yogurt
- 1 tbsp. vanilla
- 2 tbsp. milk
- 1/4 cup flour
It looks complicated, but keep reading and you’ll see how easy this recipe really is!
How To Do It:
- Preheat the oven to 350 degrees.
- In one bowl, combine pumpkin, eggs and egg whites, applesauce, flour, 1 cup sugar, baking soda, cinnamon, nutmeg and allspice. Mix together to form the pumpkin mixture.
- In a skillet over medium heat, add cream cheese, milk, greek yogurt, 1 cup sugar, flour and vanilla. Stir continuously until all ingredients are combined and smooth.
- Grease or line two cupcake pans. Take pumpkin mixture and fill 1/3 of the cupcake impression. Spoon a layer of the cream mixture on top. Follow that with another layer of pumpkin. The layering adds dimension to the cupcakes and changes the texture of the top layer of pumpkin into a pie-like consistency (hence the name, Pumpkin Pie Muffins).
- Repeat this process until all cupcake spaces are filled.
- Bake for 25-30 minutes or until you can place a knife in the center and remove it cleanly.
- Allow muffins to cool and enjoy!
For an extra treat, cut up Pumpkin Pie Muffins and place them in a Ziplock bag to freeze overnight. Add them to either vanilla or pumpkin ice cream to make a seasonal dessert that is sure to be a crowd pleaser.
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