The best easy pumpkin muffins you will ever make, extra fluffy with a little pocket of mascarpone cheese inside and draped in a decadent orange glaze.
Are you ready for pumpkin everything kids ? Yeah, me either, but I made these easy pumpkin muffins like a month or so ago, and been waiting for a sweater kind of day to share them. And today is that kind of day, so forget whatever I said I was gonna post next.
Today you are getting easy pumpkin muffins stuffed with mascarpone cheese and covered in a rum orange glaze.
Unless you are making them for the kids of course, then no rum at all, you knew that tough, right ?
Leave it to yours truly to whip up some muffins without a little ricotta cheese in the dough. I can’t do it! Tough I’ll tell you the truth: you can easily swap the ricotta cheese in here for more pumpkin puree and still end up with extra moist muffins. But I just can’t, it is like my unwritten baking law. Every muffin and cake needs to have some ricotta in the mix to be legit. I know, I don’t wanna talk about it anymore, just do it.
When i say easy pumpkin muffins, I mean EASY like Sunday morning!
Mix up your ingredients in two separate bowls, then you fold them gently together.
The secret to fluffy muffins is in folding the ingredients with gentle care, not mixing like crazy. Bake them with a little mascarpone surprise in the center then drizzle with a glaze and Voila! So easy and simply perfect pumpkin muffins. Smells like fall has arrived around here, don’t forget the freshly grated nutmeg tough.
Wanna make these easy pumpkin muffins gluten free ?
Simply replace the all purpose flour in the recipe with rice flour.
Easy Pumpkin Muffins Recipe with Orange Glaze & Mascarpone
- 1/4 c orange juice freshly squeezed
- 1/2 c powder sugar + more as needed
- 1 tbsp rum optional
- Preheat your oven to 375”F.
- In a mixing bowl whisk together the flour, sugar, salt, nutmeg and baking powder. Stir in the orange zest and set aside.
- In a different bowl whisk together the olive oil with the egg, vanilla extract, orange juice, pumpkin puree and ricotta cheese.
- Add the mixed dry ingredients to the bowl with the wet ingredients and using a spatula gently fold together until incorporated. Be careful to not overmix, just fold.
- Prepare your muffin cups and using two spoon divide half of it between 10 to 12 paper muffin cups. Top with a small dollop of mascarpone cheese and cover with the remaining pumpkin batter.
- Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out almost clean. Check at 18 minutes
- Remove the muffins from the oven and allow them to cool off completely before adding the glaze.
- To make the glaze simply whisk together the orange juice with the powder sugar until smooth and creamy. Add a splash of rum for a grown version or keep it plain for the kids.