• Kristin Ervin

Pumpkin Muffins


A little bit of fall in every bite! These are done with a little bit of a twist. Spiced with all of the flavours of fall plus a little cardamon. Stuffed with your choice of cream cheese or mascarpone.


Ingredients:

1 3/4 cups whole wheat flour

1 tsp baking soda

2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/4 tsp cardamon

1 tsp nutmeg

1 tsp salt

1 Tbsp vanilla

1 egg

1/2 cup almond milk

1 1/2 cups pumpkin puree

1/4 cup canola oil

1/4 cup maple syrup

1/3 cup chocolate chips

1/4 cup cream cheese or mascarpone


Servings: 15 muffins


Preheat oven to 350˙F. Grease muffin tins.


In a large mixing bowl combine flour, baking soda and spices. In a medium bowl whisk together vanilla, egg, milk, pumpkin, oil and syrup. Gradually whisk wet mixture into dry mixture until just combined. Fold in chocolate chips. Spoon 3/4 of batter into muffin tins only 3/4 full. Place small amount of the cheese on top of each one (about 1/2 tsp worth). Take remaining batter and spoon on top, about 1 Tbsp worth.


Bake for 25 minutes or until toothpick inserted into centre comes out clean. Let cool for 5 minutes in tins before removing and placing on wire wrack and cool fully. Store in fridge or freezer.

Note:

If you do not want to stuff the muffins with cream cheese or mascarpone this would still turn out great! It is just a nice added touch to have a filling.


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