And yes my dear friends, as we are in the pumpkin season, here we are with another pumpkin recipe.
These Pumpkin Cream Cheese Muffins are incredibly moist and perfect for fall breakfast.
If you have any pumpkin purée leftover, this is the perfect recipe to use it.
I guess we can’t have enough pumpkin this fall season.
Pumpkin Cream Cheese Muffins Ingredients for 12 pieces:
- 200 g / 1 ½ cups all-purpose flour
- 45 g / ½ cup rolled oats
- 110 g / ½ cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 225 g / 1 cup pumpkin puree (not pumpkin pie filling)
- 125 g / ½ cup unsweetened applesauce
- 54 g / ¼ cup neutral oil (canola, grape-seed, sunflower or peanut oil)
- 1 tablespoon vanilla extract
- 225 g / 8 ounces cream cheese, softened
- 2 tablespoons maple syrup
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Step-by-Step Instructions to Make These Pumpkin Cream Cheese Muffins:
Preheat the oven to 180ºC / 350ºF.
Add muffin cups to a standard muffin tin.
In a medium bowl, mix the all-purpose flour, rolled oats, brown sugar and pumpkin pie spice with the baking powder, baking soda, and salt.
In another bowl, combine the pumpkin puree, applesauce, neutral oil, and vanilla.
Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.
Use a mixer or electric hand mixer to combine cream cheese and maple syrup: beat it on high until fluffy.
Divide the batter evenly into the muffin cups.
Dollop a mounded tablespoon of maple cream cheese onto the center of each muffin. Using a clean spoon, press down the cream cheese until it sinks and batter slightly rises over edges of the cream cheese, but there’s still an exposed circle of cheese at the top.
Bake for about 25 to 30 minutes, until a toothpick comes out clean when inserted into the muffin portion.
Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack.
Cool 1 hour at room temperature.
Enjoy or refrigerate up to 1 week but do not freeze them.
Pumpkin Cream Cheese Muffins Nutritional Facts:
Pumpkin Cream Cheese Muffins
Ingredients
- 200 g / 1 ½ cups all-purpose flour
- 45 g / ½ cup rolled oats
- 110 g / ½ cup light brown sugar
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 225 g / 1 cup pumpkin puree (not pumpkin pie filling)
- 125 g / ½ cup unsweetened applesauce
- 54 g / ¼ cup neutral oil (canola, grape-seed, sunflower or peanut oil)
- 1 tbsp vanilla extract
- 225 g / 8 ounces cream cheese, softened
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 180ºC / 350ºF. Add muffin cups to a standard muffin tin.
- In a medium bowl, mix the all-purpose flour, rolled oats, brown sugar and pumpkin pie spice with the baking powder, baking soda, and salt.
- In another bowl, combine the pumpkin puree, applesauce, neutral oil, and vanilla.
- Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.
- Use a mixer or electric hand mixer to combine cream cheese and maple syrup: beat it on high until fluffy.
- Divide the batter evenly into the muffin cups.
- Dollop a mounded tablespoon of maple cream cheese onto the center of each muffin. Using a clean spoon, press down the cream cheese until it sinks and batter slightly rises over edges of the cream cheese, but there’s still an exposed circle of cheese at the top.
- Bake for about 25 to 30 minutes, until a toothpick comes out clean when inserted into the muffin portion.
- Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour at room temperature. Enjoy or refrigerate up to 1 week (these muffins do not freeze well).
Recipe inspired from A couple cooks
Enjoy it!
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