Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are a moist, delicious cake that is perfectly spiced and topped with sweet & creamy cream cheese. This 30-minute muffin recipe is the perfect breakfast for your family and also a healthy snack for kids at school and after school.
Ingredients
For Cream Cheese Filling:
- 100 gr cream cheese , at room temperature
- 40 gr powdered sugar
- 1 egg yolk
For Pumpkin Muffins:
- 120 gr homemade pumpkin puree (or canned puree)
- 60 ml melted vegan butter (or canola oil)
- 40 gr caster sugar
- 1 large-sized egg
- 1 tsp vanilla extract
- 120 gr all-purpose flour (or whole wheat flour)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon powder
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ¼ tsp salt
Instructions
- Preheat oven to 350 Fahrenheit (or 180 Celsius)
- Make Pumpkin Puree: Watch more 2 Different Ways to Make Pumpkin Puree here
- Make Cream Cheese Filling: In the medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and beat until well combined. Then put the cream cheese mixture in the piping bag.
- Dry ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, ground cinnamon, ground cloves, and ground ginger.
- Wet ingredients: In a medium bowl, combine the fresh pumpkin puree, melted butter, sugar, egg, and vanilla extract. Whisk together and then add the boiled pumpkin puree. Mix well.
- Pour the wet ingredients into the dry and stir until everything is just combined and you have a nice thick batter. Then fill muffin tins 3/4 full.
- Add cream cheese mixture in the middle and top of each muffin. Top with pumpkin seeds (if desired!).
- Bake for 18 to 20 minutes or until set through and a toothpick comes out clean. Let cool on a wire rack.
- Serve and enjoy!
Watch How to do it
Zoe's Notes
- Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy
- All ingredients should be used at room temperature for best results. Room temperature ingredients will make fluffier pumpkin muffins. Cold ingredients don't incorporate as well as when they are at room temp.
- Storage: Need to be stored in the refrigerator for around 3 days if not eaten within a few hours after baking, because of the cream cheese filling. Keep it in an airtight container or wrapped up to keep the moisture in.
- Freeze: I wouldn’t recommend it because I found that the cream cheese filling just does not do very well in the freezer and then thawing later