Pumpkin Cream Cheese Muffins
Prep Time: 20 minutes | Cook Time: 20 minutes per batch | Total Time: 1 hour
Ingredients:
For the muffin batter:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs, room temperature
3/4 cup pumpkin puree
1/4 cup milk of choice
2 tsp vanilla extract
2 cups all-purpose flour (option for gluten-free)
1 tbsp pumpkin pie spice*
2 tsp ground cinnamon
1 and 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
For the cream cheese filling:
5 oz cream cheese
1 tbsp maple syrup
For the cinnamon pecan topping:
1/4 cup pecans, crushed
1 tbsp granulated sugar
1 tsp ground cinnamon
Instructions (yields 15 muffins):
Preheat oven to 425°F. Spray two large muffin tins with nonstick spray, or line them with muffin liners, and set aside.
Whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt together in a bowl. Set aside.
In a separate bowl, whisk the melted butter, granulated sugar, and brown sugar together. Add in the eggs and mix. Add the pumpkin, milk, and vanilla and mix again until incorporated.
Pour the dry ingredients into the wet ingredients and mix until just combined. Be careful not to over-mix. Set aside.
To make the cream cheese filling, use a handheld electric mixer fitted with a paddle attachment to beat the cream cheese and maple syrup on medium-high speed until smooth and creamy. Set aside.
To make the cinnamon pecan topping, mix the crushed pecans, cinnamon, and granulated sugar together in a small bowl until combined. Set aside.
Scoop 1 heaping tablespoon of muffin batter into the prepared muffin tins. Layer with about 1 spoonful of cream cheese filling, then another tablespoon of muffin batter. Sprinkle the pecan topping onto each muffin.
Bake for 5 minutes at 425°F, then reduce the heat to 350°F, and bake for an additional 13-15 minutes. Allow to cool for at least 10 minutes in the muffin tin before serving. Repeat with the remaining batter.
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Calories: 227
Fat: ~12g
Carbohydrates: ~27g
Fiber: ~1.5g
Sugar: ~14.5g
Protein: ~3g
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If you don’t have pumpkin pie spice, you can make your own using: 1 and 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, and 1/4 tsp ground cloves.
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