Delicious "Good Mornin' Pumpkin" Muffins Perfect for Fall

Without fail, every fall we find ourselves craving an array of pumpkin recipes. From the sweet to the savory, the soft and chewy, to the warm and comforting drinks. While it’s hard to narrow down my favorite pumpkin recipe, these “Good Mornin’ Pumpkin” muffins rank high up on my scale.

They’re just perfect for a filling and tasty fall breakfast. They would be wonderful as part of a fall brunch or as a tasty take along to share on a play date. They include many awesome ingredients that make them the ultimate breakfast treat; Cream cheese, pumpkin puree, and even chocolate chips!

They’re a cinch to whip up and make the whole house smell amazing! They’re great for young toddlers because they’re soft and filling.

pumpkin muffins

 

“Good Mornin’ Pumpkin” Muffins (adapted from Wake Up Muffins)

Ingredients

  • 1 cup chopped walnuts or pecans
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1 8-ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 cup pumpkin puree, canned or fresh
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup semisweet mini chocolate chips

Directions

  1. Line 24 regular muffin cups with paper cups. In a small bowl, combine chopped nuts, the 3 tablespoons sugar and cinnamon; set aside.
  2. In a large mixing bowl, beat together the cream cheese, butter, and 1 and 1/4 cups sugar with an electric mixer until well combined.
  3. Add eggs, one at a time, beating well after each addition.  Beat in pumpkin puree and vanilla extract.
  4. In a medium bowl, combine the flour, baking powder, and baking soda.  Gradually beat the flour mixture into the cream cheese mixture on low speed until combined.  Stir in the chocolate chips.
  5. Stir in half of the nut mixture into the batter.  Fill each muffin liner with 1/4 cup batter. Sprinkle with remaining nut mixture; about 1/2 – 1 teaspoon topping per muffin.
  6. Bake in a 375 degree oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove muffins from pan and serve warm.

 

Give these pumpkin muffins a try this weekend and take them along as you pick out your perfect fall pumpkin.

 

Find more great posts from Amnah Ibrahim at This Little Life of Mine. Drop by over at Facebook and Pinterest too.

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