Easy Pumpkin Muffins Recipe with Orange Glaze & Mascarpone

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.

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 347.3kcal

Author Florentina

Ingredients

1 1/2 c all purpose flour
3/4 c sugar
2 tsp baking powder
1/2 tsp sea salt
1/2 tsp ground nutmeg
zest from 1 orange
8 oz mascarpone cheese

Wet Ingredients

1/3 c extra virgin olive oil
1 large egg
1/2 c pumpkin puree
1/4 c ricotta cheese
1/4 c orange juice freshly squeezed
1 tsp vanilla extract

Orange Glaze

1/4 c orange juice freshly squeezed
1/2 c powder sugar + more as needed
1 tbsp rum optional

Instructions

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.

Notes

You can swap the ricotta cheese addition for extra pumpkin puree, and completely skip the mascarpone cheese surprise if you prefer.

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