Pumpkin Cream Cheese Muffin Recipe
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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.
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