Recipe Card
Pumpkin Cream Cheese Muffin Recipe
EMAIL THIS RECIPE
Enter your email and I'll send this directly to you.
Plus you'll get new recipes from me every week!
Ingredients
For The Muffins:
- 1 ½ cups all-purpose flour
- ⅔ cup brown sugar or maple syrup, sweetener
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin spice
- 1 ½ cups pumpkin purée
- ¼ cup avocado oil
- 1 teaspoon vanilla extract
- 1 egg
- ⅓ cup pumpkin seeds optional
- Pumpkin seeds for topping
For The Cream Cheese Filling:
- 4 ounces cream cheese softened
- 1 teaspoon milk
- 1 teaspoon all-purpose flour
- 1 tablespoon maple syrup or sugar, sweetener
Instructions
- Whisk together 1 ½ cups flour, ⅔ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon pumpkin spice in a large bowl.
- Add 1 ½ cups pumpkin purée, ¼ cup avocado oil, 1 teaspoon vanilla extract, and 1 egg to the well in the center of the dry ingredients. Whisk until fully incorporated with no streaks of flour remaining. Fold in ⅓ cup pumpkin seeds, if using.
- Line a muffin tin with liners and divide the batter evenly between the cups, filling each about ⅔ full.
- Combine 4 ounces softened cream cheese, 1 teaspoon milk, 1 teaspoon flour, and 1 tablespoon maple syrup in a small bowl. Mix until smooth, then transfer to a piping bag or a plastic bag with the tip cut off.
- Pipe the cream cheese filling into the center of each unbaked muffin, pressing the tip down slightly before filling.
- Sprinkle the top of each muffin with pumpkin seeds, then bake at 350°F for 18-20 minutes, until a toothpick inserted into the muffin portion (avoiding the filling) comes out clean. Let cool fully before serving.
Tried this recipe?Let us know how it was!
Want To Save This Recipe?
Share your email & we'll send it over! PLUS, you'll get new recipes from us weekly
