What’s the number one sign that fall has arrived? You could say the leaves are changing, the air is getting cooler, or school starting up again… but the number one way to tell it’s fall (especially on Pinterest) is by the pumpkin versions of every single food known to man. Nothing says fall like pumpkins – and luckily for me, they are one of my favourites. Pumpkin pie is my all time favourite – pretty sure it’s the best part of thanksgiving (next to the time spent with family and friends, of course!)
My daughter actually asked for these muffins – they taste a lot like the Starbucks version, which we don’t have in our area (which makes me sad on a daily basis). This time I made them in a whoopie pie pan, which makes cute little muffin top sizes. I wrapped them all up in saran wrap and stuck them in a freezer bag – that way, the girls can quickly grab one the night before for part of a quick before school breakfast.
These pumpkin muffin tops bake up super fast too – 10-15 minutes and they should be done. No muffin liners means no crispy edges (I hate those! If I have to use muffin liners, I always use the silicone ones). They are just all around delicious and full of fall flavour. But don’t take my word… here’s the recipe to try them yourself. Be sure to let me know what you think!
Pumpkin Muffin Tops with a Cream Cheese Swirl
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 tpsb pumpkin pie spice (2 tsp if you don’t want it so “spicy”)
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups of flour, divided
- 1/4 cup milk
- 8 oz cream cheese
- 1/3 cup sugar
- 1 tsp vanilla
- pumpkin seeds
- cooking spray
1. Preheat oven to 350 and grease a whoopie pan with cooking spray.
2. Start by mixing the pumpkin, sugar, and oil in a large mixing bowl. Next, stir in the eggs, spice, salt, and baking soda. Stir in one cup of flour, just until blended (you don’t want tough muffins!), then add the milk and combine. Add the last cup of flour and stir until the mix comes together.
3. In a seperate bowl, add the cream cheese, sugar, and vanilla, and stir (or beat with a mixer) until smooth.
4. Divide the pumpkin mix between 24 whoopie pan molds. Top with cream cheese mixture (about a tbsp). Swirl using a toothpick or skewer, and top with a sprinkle of pumpkin seeds. Bake for 10-15 minutes, until a toothpick comes out clean. (I take them out as soon as the pumpkin sets – the cream cheese was still slightly wet in the center, but this way it almost tastes like icing!)
*Recipe adapted slightly from Crazy for Crust.