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Captured Desserts

Baked Pumpkin Pudding Muffins

Hello, my beautiful Sweet Bakers. This past weekend, I really wanted to bake something. It’s starting to get chilly here in California. Plus, with the fires going on I thought it was best to stay home and make a little pumpkin pudding. However, I decided to change up the recipe and make Baked Pumpkin Pudding Muffins.

Guys they came out amazing!

What’s even better is that you probably have all the ingredients in your cupboard. When they were baking, the house started smelling like beautiful roasted pumpkin. It truly feels like November. The consistency of the muffins was soft and chewy. It tasted like a little mini pumpkin pie. It melts in your mouth with every delicious bite.

I honestly can’t wait to make these again.

Even on its own, these baked pumpkin pudding muffins are beyond mouth-water. To really make them over-the-top I was thinking you can add nuts in the batter mixture. It will bring out the nutty cream flavor of these Baked Pumpkin Pudding Muffins. Hmm. I will definitely try this next time.

Please enjoy and let me know how it goes for you.

 

Baked Pumpkin Pudding Muffins

These Baked Pumpkin Pudding Muffins are AMAZING! It's the perfect treat for Fall.

Course Dessert
Keyword Baked Pumplin Pudding
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 12 People
Calories 180 kcal
Author Alicia Suggs

Ingredients

Pumpkin Pudding

  • 2 tbsp cornstarch
  • 6 tbsp sugar
  • 1 3/4 cup milk
  • 1 egg
  • 1/2 cup pumpkin purée
  • 1 tsp Vanilla
  • 1/2 tsp cinnamon
  • dash salt
  • dash nutmeg

Baked Pumpkin Pie Pudding Muffin Mixture

  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • all of pumpkin pudding mixture
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 2 cups flour

Cinnamon-Sugar Coating

  • 1/2 cup sugar
  • 1 tsp. cinnamon

Instructions

Pumpkin Pudding

  1. Whisk together egg and milk in a bowl. Set aside

  2. Whisk together sugar and cornstarch in a medium pan over medium heat

  3. Slowly add milk-egg mixture to pan, stirring constantly

  4. Bring to a boil and cook  for 1 minute, stirring constantly

  5. Remove from heat

  6. Combine reaming ingredients in a bowl and mix well

  7. Gradually add pumpkin mixture to pan, whisking constantly until blended

    healthy Baked Pumpkin Pudding
  8. Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly

  9. Remove from heat and set aside.

Baked Pumpkin Pie Pudding Muffin Mixture

  1. Preheat oven to 350 degrees F

  2. Stir together flour, cream of tartar and baking soda and set aside

    Baked Pumpkin Pudding
  3. In a large bowl, cream butter, sugars, and Baked Pumpkin Pie Pudding mixture together

  4. Add eggs and vanilla and mix well

  5. Add flour mixture slowly until well incorporated

  6. In a small bowl, combine sugar and cinnamon for cinnamon sugar coating

  7. Grease muffin tin pan

  8. Evenly distribute the pumpkin mixture to individual muffin to pan sheet.

  9. Sprinkle half the cinnamon sugar coating on top of each muffin

  10. Baked at 350 degrees F for 20 minutes

  11. Sprinkle the rest of the cinnamon sugar coating on top of each muffin

  12. Let sit and enjoy!

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