Pumpkin Cream Cheese Muffins
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
- 1-1/3 cup flour (white, whole wheat, oat)
- 1/4 cup brown sugar or substitute (optional)
- 2 tbsp cornstarch
- 2 tsp cinnamon or pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped pecans or walnuts (optional)
- 2 eggs
- 1 15 oz can pumpkin
- 1/4 cup honey
- 1 tsp vanilla
- 2 oz cream cheese
- 1/2 cup powdered sugar or substitute
- 2 tbsp butter or almond butter
- 1/4 cup brown sugar or substitute
- 1/4 cup flour (white, whole wheat, oat)
- 1/4 cup oats
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
This post contains affiliate links. Should you make a purchase using one of these links, we may earn a small commission, at no cost to you. 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!