This is the very special recipe for Sarah’s Pumpkin Muffins. Sarah is a client who just sold her house
in Bethesda with me in September. She made these pumpkin muffins for the first open house and I think that is why the house sold in one weekend for more than list price! Sarah’s pumpkin muffins made the house smell so good! Now Sarah is moving to Arizona to be close to her daughter and her twin five year old grand daughters. Lucky Sarah! Lucky grand daughters. Sarah is an amazing cook and the little girls are going to love all the treats from their grandmother!
I hope that you enjoy this recipe for Sarah’s Pumpkin Muffins. If you have a favorite pumpkin recipe, let me know what it is! I love the fall and the taste of pumpkin pie, pumpkin soup, pumpkin granola – pumpkin anything – but particularly Sarah’s pumpkin muffins!
Sarah’s Pumpkin Muffins!
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- Preheat oven to 375°F. Place paper baking cup liners into muffin pan. Set aside.
- In a medium bowl, mix flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- In large bowl, mix together pumpkin, sugar and brown sugar.
- Beat eggs, vegetable oil and vanilla extract into pumpkin/sugar mix. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a small knife to swirl it into the batter. This will not look smooth, but it will bake beautifully.
- Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.