Pumpkin Cream Cheese Muffins
This recipe for pumpkin cream cheese muffins takes everything you love about a pumpkin dessert and turns it into a favorite breakfast treat.
Ingredients
- 1 ¾ cups (230 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 ¼ cup pumpkin puree
- ½ cup melted coconut oil , or vegetable oil
- 2 large eggs , whisked
- 2 teaspoons vanilla extract
Cream Cheese Swirl
- 8 ounces cream cheese , softened
- ¼ cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
- Whisk 1 3/4 flour, 200 g sugar, 2 teaspoons pumpkin spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt in a large bowl.
- Stir in 1 1/4 cup pumpkin, 1/2 cup coconut oil, 2 eggs, and 2 teaspoons vanilla. Mix just until combined. Do not overmix.
- Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 3/4 of the way full.
- Beat 8 ounces cream cheese, 1/4 cup sugar, 1 egg yolk and 1 teaspoon vanilla in a bowl. Mix until smooth. Add 1 Tablespoon of cream cheese to the top of the muffins and swirl it in the batter with a toothpick.
- Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack.
Notes
Oil: You can also sub in apple sauce (l like to do half applesauce and half oil).
Storage: Store the muffins in an airtight container for up to 3 days for freeze for up to 3 months.
Nutrition
Serving: 1muffin, Calories: 264kcal, Carbohydrates: 49g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 249mg, Potassium: 127mg, Fiber: 2g, Sugar: 21g, Vitamin A: 3217IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
