Pumpkin Lavender Muffins
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 2 1/2 teaspoons pumpkin spice
- 15 oz pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground lavender
- *Optional: lavender bud to garnish
For the Cream Cheese Filling:
- 4 oz cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon flour
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it well.
- Mix Oil and Sugars: In a large mixing bowl, combine 3/4 cup granulated sugar, 3/4 cup brown sugar, and 1/2 cup vegetable oil. Mix until well blended.
- Add Eggs, Vanilla, and Pumpkin: Add 2 eggs, 1 teaspoon vanilla extract, and 15 oz pumpkin puree to the sugar-oil mixture. Whisk until fully combined.
- Prepare Dry Ingredients: In a separate bowl, mix 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 2 1/2 teaspoons pumpkin spice.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender and moist.
- Fill the Muffin Pan: Scoop the pumpkin batter into the prepared muffin cups, filling each about two-thirds full.
- Prepare the Cream Cheese Filling: In a small bowl, mix 4 oz room temperature cream cheese, 2 tablespoons granulated sugar, 1 tablespoon flour, 1 teaspoon milk, and 1 teaspoon vanilla extract until smooth.
- Pipe the Cream Cheese Filling: Transfer the cream cheese mixture into a piping bag or a ziplock bag with the corner snipped off. Pipe a dollop of the filling into the center of each muffin cup.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Muffins: Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. This helps the cream cheese filling set properly.
- Serve and Enjoy: Enjoy your muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months. Reheat as desired.
