Are you looking for a healthy pumpkin dessert recipe? You found it!
Delicious pumpkin muffins with a hint of cinnamon!
They say you only appreciate something when you no longer have it — and that’s painfully true. Recently parts of Italy have been battered by heavy rain and flooding; some towns even lost power. That makes you grateful for small, everyday things like electricity and light. In my area it rained for three days straight, and only yesterday did a timid sun peek through the clouds. During that time we experienced several blackouts, including while these pumpkin muffins were baking (one reason they took nearly 40 minutes).
These pumpkin muffins are healthy and tasty!
Pumpkin muffins — you can’t go wrong!
To be honest, this recipe was a last-minute idea. Last week, while I was roasting Brussels sprouts, I realized I hadn’t prepared anything for Halloween. Impossible—I never miss an opportunity to bake for holidays or seasonal occasions, especially now that I have a growing English-speaking audience looking for quick, seasonal recipes.
Pumpkin muffins with a swirl of cream cheese and a dusting of powdered sugar.
I had pumpkin puree and cream cheese in the fridge — cue the idea: make pumpkin muffins and top them with a cream cheese swirl. I brought the eggs to room temperature and got to work.
The muffins came out super soft and moist (see photos), just sweet enough with the perfect texture. If you prefer sweeter treats, finish them with powdered sugar.
Perfect texture and crumb — these pumpkin muffins are delightful!
About the pumpkin: it’s the star ingredient, so if you want perfect muffins, pick a good pumpkin. If you’re unsure, ask your produce seller for a recommendation. The cream cheese adds a subtle tang that complements the spices beautifully.
How to make homemade pumpkin puree
In many international blogs canned pumpkin puree is common, but it’s less widespread here. Don’t worry — homemade puree is easy and quick. Cut the pumpkin in halves or quarters, place on a baking sheet lined with parchment, and roast at 160–170°C until tender when pierced with a fork. Scoop out the seeds and flesh, then pass through a sieve, use a potato ricer, or blend briefly to a smooth puree. That’s it.
Moist muffins with the right balance of softness and structure.
Grab a pumpkin (I used Kabocha, with a green rind) and make these muffins for yourself and the kids. If you try them, mention me on Instagram — I’d love to see your photos.
PUMPKIN MUFFINS
Ingredients
- 50 gr oil (I used extra virgin olive oil)
- 50 gr whole cane sugar
- a few drops vanilla extract
- 2 eggs — at room temperature
- 300 gr pumpkin puree
- 120 gr all-purpose flour
- 1 teaspoon (or more) ground cinnamon
- a pinch of salt
- 1 teaspoon baking powder for cakes
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- 90 gr cream cheese (or Greek yogurt)
- powdered sugar — optional
Instructions
- Preheat the oven to 170°C (338°F).
- In a bowl, use an electric mixer to beat the oil, vanilla, and cane sugar until combined and slightly creamy. It won’t become as fluffy as butter and sugar — it will look more liquid.
- Add the eggs and beat again, then fold in the pumpkin puree.
- Sift the flour with the salt and cinnamon, add it gradually to the wet ingredients, and fold in with a spatula. Watch for lumps and mix gently.
- As the last step, add the baking powder, baking soda, and the apple cider vinegar (pour the vinegar over the baking soda so it foams). Mix to combine.
- Fill muffin molds or liners up to 3/4 full.
- Mix the cream cheese with a little powdered sugar (optional). Spoon a teaspoon of this mixture onto each muffin and swirl it into the batter using a toothpick to create a marbled effect.
- Bake for about 40–45 minutes or until a skewer inserted in the center comes out clean. Cool on a wire rack.
- Store the muffins in the refrigerator.
Tried this recipe?
Mention @roberta.dallalba on Instagram or send a direct message — I’d love to see your photos!