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With cooler weather finally arriving, chances are you’re ready for warm sweaters and cozy mornings spent sleeping in.
Recipe by Annie Lyons
Video by Ally Ortegon
Fulfill your autumn dreams by indulging in these simple but exquisite pumpkin muffins, perfect for a crisp fall day.
IngredientsCream Cheese Topping4 oz. cream cheese, softened3 tbsp. sugar¼ tsp. vanilla extract¼ tsp. cinnamon
Pumpkin Spice Muffins¼ cup butter, softened½ cup sugar¾ cup brown sugar¼ cup light sour cream¼ cup milk1 2/3 cup pumpkin puree1½ tbsp. maple syrup1 egg1 tsp. vanilla1 tsp. ginger1½ tsp. cinnamon½ tsp. cloves1½ cups all-purpose flour½ tsp. salt1 tsp. baking sodaChopped pecans or pumpkin seeds (optional toppings)
InstructionsPreheat the oven to 350 degrees and place paper liners in a muffin tin.In a large bowl, beat the butter and sugars until light and fluffy.Mix in the sour cream, milk, pumpkin puree, maple syrup, egg and vanilla. Stir until combined. In another bowl, stir together the dry ingredients: flour, salt and baking soda.Add the flour mixture to the batter, stirring in a bit at a time. Mix until just combined.Fill each muffin liner 2/3 full. Divide the cream cheese mixture evenly between the liners and place a generous amount in the center of each muffin. If using, sprinkle the chopped pecans or pumpkin seeds on top.Bake for 25 to 30 minutes, until an inserted toothpick comes out mostly clean. Let the muffins cool completely before serving.
The muffins can keep for about 2-3 days when refrigerated.