Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Connie Udby, Inspire With U
Flavorful pumpkin muffins with cream cheese in the middle & a crumb top. Best of all, this recipe uses a whole can of pumpkin, so no leftovers. In a hurry? You can make them without the cream cheese filling or crumb topping & they are still delicious. Pumpkin is low in calories, very nutritious & you can make them quite healthy with the recipe variables.

Ingredients
  

Instructions
 

  • Preheat oven to 350°
  • Line 12 cup muffin tin with muffin/cupcake liners. (Amount of muffins may vary, depending on the size you make them)
  • Mix together the 1-1/3 cup flour, optional brown sugar, cornstarch, cinnamon, baking powder, baking soda, salt & optional nuts.
  • Add the eggs, pumpkin, honey & vanilla & stir just until blended.
  • Mix the cream cheese & powdered sugar until smooth.
  • Mix the butter, 1/4 cup brown sugar, 1/4 cup flour & oats until crumbly.
  • Fill muffin cups about 1/4 full with muffin batter.
  • Add about a tsp of cream cheese mixture into the center of each muffin.
  • Top each muffin with remaining muffin batter & sprinkle crumb mixture on tops.
  • Bake at 350° on the center rack of oven for 22-24 minutes or until muffins feel firm to the touch or insert toothpick & when it comes out without any batter on it, they are done.

Notes

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I think they are sweet enough with the cream cheese filling & crumb top, without adding the additional brown sugar.  If you make them without the filling or crumb top, then I would recommend adding the brown sugar.  With that said, brown sugar always adds nice flavor in addition to sweetness.
This is a very versatile recipe.  I typically use the sugar substitutes to make them sugar free, use oat flour & almond butter for the crumb mixture.  They are so good, you would never guess they are "healthy".
Tried this recipe?Let us know how it was!

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