Go Back
–+ servings
Pumpkin Cream Cheese Muffins

Irresistibly Moist Pumpkin Cream Cheese Muffins for Fall Bliss

No ratings yet
These Pumpkin Cream Cheese Muffins are a cozy fall treat that offers irresistible flavor and a guilt-free indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup All-purpose flour Opt for a gluten-free blend if desired.
  • 1/2 cup Sugar Substitute with maple sugar for a natural variation.
  • 1 tbsp Baking powder Ensure it's fresh for the best rise.
  • 1/2 tsp Baking soda Essential for lift and browning.
  • 1 cup Pumpkin puree Homemade or canned options work beautifully.
  • 1/2 tsp Salt Using kosher or sea salt is recommended.
  • 1/2 cup Oats Quick oats are preferred but rolled oats will suffice.
  • 1/3 cup Neutral oil Melted coconut oil or unsweetened applesauce can be used as substitutions.
For the Cream Cheese Topping
  • 8 oz Maple cream cheese You can swap cream cheese with mascarpone for a twist.
  • 1/4 cup Maple syrup Adjust the amount to match your taste preference.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • Spatula
  • Paper liners

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare your muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, oats, and salt.
  3. In a separate bowl, mix the pumpkin puree with the neutral oil and other wet ingredients until smooth.
  4. Gently fold the wet mixture into the bowl of dry ingredients until just combined.
  5. In another bowl, mix the softened cream cheese with maple syrup until smooth.
  6. Spoon the muffin batter into the prepared muffin tin, filling each liner three-quarters full, then add a dollop of the cream cheese mixture on top.
  7. Bake for 20-25 minutes until a toothpick comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 450IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use room temperature cream cheese for easier mixing and avoid over-mixing the batter to ensure light muffins.

Tried this recipe?

Let us know how it was!