A new version of my Mom’s pumpkin bundt cake recipe. I turned the recipe into muffins, just in time for “pumpkin” season!
I love pumpkin EVERYTHING – I wish it was more popular year round. I don’t like mustard, but that’s available all the time! I know not everyone feels this way – so enjoy this recipe at least for a short time~!
This recipe will make 18 regular sized cupcakes, AND a pumpkin loaf!! WIN! You can cut it in 1/2 to make less, or indulge and make them all! They will freeze for up to 3 mo.
I incorporated some pecans and streusel topping for crunch, and a cream cheese filling for flavor, moisture, and richness. It made for the perfect combination!
Cream cheese filling:
1 – 8oz cream cheese, room temp
1/3 c sour cream
1 egg yolk
1/4 c granulated sugar
1 tsp vanilla
Combine all ingredients, and whip to combine til smooth. Set aside.
Streusel topping:
2/3 c all-purpose flour
2/3 c light brown sugar
1 tsp cinnamon
8 Tbsp cold butter
Blend together using a pastry cutter. You want this to be “chunky”. Stir in 1 c chopped pecans. Squeeze the crumbs together using your hands. Set aside.
Pumpkin Bundt Cake recipe:
2 3/4 c sugar
3 eggs (separated yolks and whites)
1 c shortening (substitute softened butter if you prefer)
2 c canned pumpkin puree
3 c flour
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 c chopped pecans
Preheat oven to 350. Prepare loaf pan by spraying with cooking spray and lining with parchment paper. Prepare cupcake pans with paper liners. Set aside.
Beat together in a stand mixer, using a whisk attachment, sugar, egg yolks, shortening, vanilla, and pumpkin. Blend til well mixed.
In another bowl, combine rest of dry ingredients. Stir with a whisk to blend. Pour slowly into pumpkin mixture. Blend between additions.
Whisk remaining egg whites until very light and fluffy, like an egg white cloud! Fold egg whites gently into the batter, til well blended. Fold in chopped pecans.
Add a small icecream scoop of cake batter to each cupcake. Top with a small scoop of cream cheese filling, then another scoop of cake batter. Swirl slightly with a toothpick or thin knife. Top each with a heaping spoonful of streusel topping.
For a loaf pan – add 1/2 of the remaining cake batter (about 1 1/2 c). Spread in bottom of pan. Top with remaining cream cheese filling, and spread. Add remaining cake batter. Swirl gently using a thin knife. Top with remaining streusel topping.
Bake cupcakes for about 20 – 25 min – til a toothpick inserted in the center comes out clean.
Bake loaf for 50-60 min – until a toothpick inserted in the center comes out clean.
Cool completely. Enjoy them warm (soooo good!), or refrigerate for a week covered. I freeze the muffins individually in ziplock sandwich baggies, so I can just grab one for breakfast at work! The loaf will freeze well too.
