From the Momfilter Archives 

I love the spicy sweetness of pumpkin pie. Will you think of less of me if I confess I love it for breakfast the morning after Thanksgiving? What I don’t love is the half can of pumpkin puree baking a pie leaves behind. If you don’t have a plan for it, it quickly moves to the blind spot in your fridge where things can live… well, for far too long. So, here’s your post-pie pumpkin plan. These muffins are great – healthy with the addition of oats but with a sweet and spicy topping that makes them feel like a treat. Perfect to pack in a lunch or dole out as an after-school snack.

Pumpkin Muffins with Spiced Cream Cheese Spread

1 cup spelt flour
1 cup rolled oats
2 tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ tsp ground ginger
14 tsp nutmeg
3 Tbsp butter, softened
½ cup brown sugar
1 egg
1 cup milk
¾ cup pumpkin puree

Spiced Cream Cheese Spread

½ cup cream cheese, softened
pinch of nutmeg
pinch of cinnamon
pinch of ground cloves
2 tsp honey


Preheat your oven to 350 degrees. Lightly grease a 12-muffin baking tin and set aside.

In a medium bowl, cream the butter and sugar together until they’re light and fluffy. Add the egg and whip again until it’s well incorporated. Pour in the milk and whisk in with the pumpkin puree. Set the mixture aside.

In a large mixing bowl, whisk together flour, oats, baking powder, salt, cinnamon, ginger and nutmeg. Add the dry ingredients to the wet in three part, mixing after each addition.

Spoon batter into the prepared muffin tin and pop in the oven. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Allow to cool for a few minutes and then turn out on a rack.

In a small bowl, mix together cream cheese, nutmeg, cinnamon, clove and honey. This is not a science, so taste as you go! Add a bit more if you want it to be spicier. Spread a little icing on each muffin. Should we really be calling these cupcakes?

From Sweet Potato Chronicles


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