Yummy Pumpkin Muffins - Includes Cream Cheese Stuffed & Chocolate Chip options you'll love! This recipe is super easy to make and these muffins have the most perfect texture. They're soft and fluffy, yet lush and will undeniably satisfy your pumpkin cravings. Try all 3 kinds!
2teaspoonscinnamoncan also substitute 2 1/2 teaspoons pumpkin spice, omit cinnamon and nutmeg if you do.
½teaspoonnutmeg
2eggs
15ouncescanned pumpkin puree
½cupoil of choiceI used olive oil
1teaspoonmaple syrup or vanilla extract
For 4 Chocolate Chip Pumpkin Muffins: Triple chocolate chips if making all pumpkin chocolate chip muffins
¼cupchocolate chips3/4 cup chocolate chips for 12 muffins
For 4 Cream Cheese Stuffed Pumpkin Muffins: Triple cream cheese filling if making all cream cheese stuffed pumpkin muffins
3ouncessoftened cream cheese12 ounces cream cheese for 12 muffins
2tablespoonssugar6 tablespoons for 12 muffins
Instructions
Preheat oven to 375 degrees.
Use a silpat muffin pan and spray with non-stick spray placing on a large tray or place muffin liners in a muffin pan for 12 muffins.
Yummy Pumpkin Muffins
Whisk together flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg in a bowl and set aside.
In a separate bowl whisk together the eggs, pumpkin puree, oil, and maple syrup/vanilla extract.
Combine wet and dry ingredients together.
Fill a large scoop up and place each scoop of muffin mix into prepared muffin pan tins.
For Chocolate Chip Muffins:
Fold in chocolate chips 1/4 cup per 4 muffins, add more if wish.
For Cream Cheese Stuffed Muffins:
Using mixer, mix together the softened cream cheese and sugar until mixed well. Using a spoon, dollop on top of muffins and swirl into muffin using the tip of a knife. (3 oz cream cheese, 2 tablespoons sugar per 4 muffins).