Muffins & Pumpkin with Cream Cheese & Marmalade
I am making all these recipes because my wonderful daughter in law loves pumpkins and I love coming up with recipes I know she will enjoy when she comes over. And it also gives her another recipe to make with all the pumpkins has laying around, waiting for her to make her magic with.
The pumpkin biscotti were a real hit with her and all of us, so here’s another one for you my Jenny Penny!
Warm, cozy, and irresistible, these Pumpkin and Cream Cheese Muffins are the perfect treat for autumn mornings or holiday gatherings. The moist spiced pumpkin batter pairs beautifully with a tangy cream cheese filling, while a hint of orange marmalade adds an unexpected burst of flavor. Whether you’re serving these muffins with coffee on Thanksgiving morning or enjoying them as an afternoon snack, they’re guaranteed to be a hit with family and friends!
Why you’ll love this recipe:
These muffins are a delightful mix of comforting spices, nutritious pumpkin puree, and a creamy surprise in the center. They’re easy to make and perfect for sharing—or keeping all to yourself!Pumpkin Muffin with Cream Cheese Marmalade
Makes 24 small muffins or 18 large muffins
For the Muffins:
½ cup (1 stick) butter, softened
1 cup granulated sugar
3 large eggs
1 ½ tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1 ¼ cups pumpkin puree (fresh or canned)
½ cup rolled oats
2 cups spelt flour
2 cups unbleached all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
¾ cup milk
2 ripe bananas, mashed
For the Cream Cheese Filling:
½ cup cream cheese, softened
¼ cup orange marmalade
Instructions
1. Prep your tools:
Preheat your oven to 400°F (200°C). Grease or line a 24-cup muffin tin with paper liners.
2. Make the muffin batter:
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the cinnamon, nutmeg, vanilla, and pumpkin puree. Beat for 1 minute until well combined.
Stir in the rolled oats until evenly distributed.
3. Combine the dry ingredients:
In a separate bowl, whisk together the spelt flour, all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk in three additions. Mix until just combined.
Fold in the mashed bananas gently.
4. Prepare the cream cheese filling:
In a small bowl, stir together the cream cheese and orange marmalade until smooth.
5. Assemble the muffins:
Fill each muffin cup about ¾ full with batter.
Using two small spoons, place about 1 teaspoon of the cream cheese mixture into the center of each muffin.
6. Bake:
Bake the muffins for 20–22 minutes, or until the tops spring back when lightly pressed.
Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
7. Serve and enjoy:
Serve warm with coffee, tea, or as part of a festive brunch spread!
Tips for Success
Customize the spices: Feel free to add a pinch of cloves or allspice for extra warmth.
Substitute flavors: Replace the orange marmalade with lemon curd, raspberry preserves, or your favorite jam for a different twist.
Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
