These muffins are this month’s recipe for King Arthur’s Bake Along Challenge. They are called Inside-out Pumpkin Muffins. The original recipe has a streusel top which I skipped because I’m not a big fan of crumbly streusel (for the extra calories and extra work that it involves).
These muffins are moist and packed with pumpkin flavor. Recipe uses pumpkin puree and pumpkin spice (luckily I still have my homemade pumpkin pie spice from last year). I made them whole wheat flour for added fiber and nutrition, but the cool part is you won’t even know that they are made with whole wheat flour — they are that soft and moist. Cream cheese filling inside is rich and creamy and adds a nice tangy flavor to the muffins.
I made only half the recipe and my kids were disappointed that they didn’t have enough to take to school for snack. I can see myself making these again for them.
Don’t forget to check out what my fellow bread bakers have baked with pumpkin or pumpkin spice — links to their posts are at the bottom of the post.