Pumpkin Cream Cheese Muffins
Updated: May 25, 2020
A taste of autumn comes with these pumpkin spice muffins, swirled with a sweetened cream cheese filling, and topped with a cinnamon crumb mixture. For your convenience, reference the Gluten-Free and Vegan ingredient alternatives in the list of Ingredients.
Cream Cheese Filling:
8 oz cream cheese, softened (Vegan: Use Greek yogurt cream cheese)
1/2 cup powdered sugar (Low Cal/Carb diets use preferred sugar substitute)
1 teaspoon Vanilla extract
2 1/2 cups All Purpose (or Keto or Gluten Free) flour
2 TBSN Pumpkin Pie spice
15 oz. pure pumpkin puree (do not use pie filling)
2 large eggs (Vegan: Egg replacer for baking equivalent to 2 eggs-I recommend ENER G EGG REPLACER. Add water, based on equivalence to 2 eggs)
1/2 cup brown sugar (Low Cal/Carb diets use preferred brown sugar substitute)
1 cup granulated sugar (Low Cal/Carb diets use preferred sugar substitute)
1 TBSN baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened (Vegan: Use 1/3 melted coconut oil for dairy-free option)
1/3 cup milk (Vegan: Use almond milk)
1/3 cup apple sauce
1 teaspoon vanilla extract
1/4 cup All Purpose (or Gluten Free) flour
1/4 cup brown sugar (Low Cal/Carb diets use preferred brown sugar substitute)
2 TBSN granulated sugar (Low Cal/Carb diets use preferred sugar substitute)
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup solid coconut oil
2 large mixing bowls, 1 small mixing bowl, electric or hand mixer, Mixing spoon, 12 cup muffin pan and liners, straw.
Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.
PREP:15 min, 5 min cool
COOK: 20-25 min
READY: 45 min
SERVES: 12-18 muffins
To make Pumpkin Cream Cheese Muffins:
1. Preheat oven to 375 degrees F. Line muffin tins with paper cups or lightly grease them.
2. Make the Cream Cheese mixture by combining the softened cream cheese, powdered sugar and vanilla together in a small bowl. Set aside at room temperature- do not refrigerate.
3. Begin making the muffin batter by combining together the flour, pumpkin pie spices, baking soda, and salt in a mixing bowl.
4. In a separate bowl, blend the eggs, brown sugar, granulated sugar, pumpkin puree, oil, apple sauce, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and use a hand mixer to blend thoroughly.
6. Scoop batter evenly into the prepared muffin tins, filling 2/3 of the muffin tins.
7. Add a rounded teaspoon of the cheese cake mixture on top of each muffin. Use a straw to gently swirl cream cheese mixture into the pumpkin batter.
8. For the crumb topping, use 2 forks to combine cinnamon, sugars, flour, salt and coconut oil. until just crumbly. Using a fork, gently sprinkle over each muffin.
9. Bake the muffins in the preheated oven for 20-25 minutes.
10. Let the muffins cool in the pan for 5 minutes before removing them to a wire cooling rack to cool completely.
11. Optional- top each muffin with candy corns, crushed nuts, marshmallow pumpkins, or similar Fall themed toppings.
1 muffin: 420 calories, 13 g fat (5 g saturated fat), 65 mg cholesterol, 420 mg sodium, 7 g protein, 45 g sugar, 2 g fiber, 700 g carbohydrates.
Pumpkin lovers will be glad to know that real pumpkin is very good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.
Pecan Pumpkin Muffins. Add 1/2 cup of chopped pecans to the muffin batter. Add a 1/2 teaspoon of chopped pecans to top of each muffin.
Halloween Pumpkin Muffins. Spread cream cheese filling on top of muffins. Sprinkle Halloween-colored sprinkles on top or add Halloween-themed candy, like pumpkin candy or marshmallow ghosts.