Imagine biting into a warm, fluffy muffin and suddenly experiencing a burst of creamy pumpkin pie filling that transforms an ordinary breakfast treat into an extraordinary culinary adventure! These Rustic Pumpkin Pie Filled Muffins are not just a recipe; they're a seasonal sensation that combines the best of two beloved desserts in one irresistible package. Perfect for cozy fall mornings, weekend brunches, or whenever you need a slice of comfort that'll make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup pumpkin pie filling
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, mix sugar, pumpkin puree, eggs, and vegetable oil until smooth and fully incorporated.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fill each muffin cup about 1/3 full with the pumpkin batter, creating a small base layer.
- Add a tablespoon of pumpkin pie filling into the center of each partially filled muffin cup.
- Cover the pumpkin pie filling with remaining batter, ensuring the filling is completely sealed.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with maple glaze before serving.
Tips
- Use room temperature ingredients to ensure smoother mixing and better texture.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until ingredients are combined.
- For the most even filling, use a small cookie scoop or tablespoon to add pumpkin pie filling precisely.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- Let muffins cool slightly in the tin to help them set and prevent breaking when removing.
- For extra moisture, you can substitute some vegetable oil with applesauce.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 252kcal
Carbohydrates: 38g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 31mg
