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Honey Mascarpone Pumpkin Muffins

honey mascarpone pumpkin muffins - featured image
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These moist, tender pumpkin muffins are naturally sweetened with honey and enriched with creamy mascarpone cheese. Made in just one bowl, they’re the perfect cozy fall breakfast or snack for busy mornings.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) fine sea salt
  • 1 1/2 teaspoons (4g) ground cinnamon
  • 1/2 teaspoon (1g) ground ginger
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) mascarpone cheese, room temperature
  • 1/3 cup (110g) honey
  • 1/3 cup (70g) brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1/4 cup (55g) unsalted butter, melted and cooled slightly
  • 2 teaspoons (10ml) pure vanilla extract
  • Optional: 1/2 cup (60g) chopped pecans or walnuts
  • Optional: 1/3 cup (60g) mini chocolate chips
  • Optional: Pumpkin seeds for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or parchment liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
  3. Add the pumpkin puree, mascarpone cheese, honey, brown sugar, eggs, melted butter, and vanilla extract to the bowl. Whisk gently until the mixture is smooth and creamy.
  4. Using a rubber spatula, gently fold the wet and dry ingredients together just until no streaks of flour remain. If using, fold in nuts or chocolate chips at this stage. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle with pumpkin seeds, extra nuts, or chocolate chips if desired.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute mascarpone with plant-based cream cheese and butter with coconut oil. Do not overmix the batter for best texture. Letting the batter rest for 5–10 minutes before baking can make muffins extra tender. Muffins freeze well for up to 2 months.

Nutrition

Keywords: pumpkin muffins, honey, mascarpone, fall breakfast, one bowl, easy muffin recipe, autumn, pumpkin spice, moist muffins, quick breakfast

Find it online: https://atomicbite.com/honey-mascarpone-pumpkin-muffins-easy-1-bowl-fall-breakfast-recipe/