Pumpkin Cream Cheese Muffins
Delightful muffins combining pumpkin and spices with a creamy cheese filling, perfect for any time of day.
Ingredients
Muffin Base
- 15 oz canned pumpkin Use homemade puree if desired, but ensure it's not watery.
- 2 cups granulated cane sugar Use more for a sweeter muffin if desired.
- 4 large eggs
- 3/4 cup sunflower oil Can substitute part with applesauce for a healthier version.
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon Feel free to adjust spices to your liking; nutmeg or ginger can add variety.
- 2 tsp baking soda
- 2 3/4 cups freshly milled soft white wheat Can substitute with gluten-free flour blend.
Cream Cheese Filling
- 8 oz cream cheese (softened) Be sure it's softened for easier mixing.
- 1 large egg
- 1/3 cup granulated cane sugar
Topping
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the canned pumpkin, 2 cups of sugar, 4 eggs, and sunflower oil until well combined.
- In another bowl, whisk together the salt, baking powder, cinnamon, baking soda, and freshly milled soft white wheat.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- In a separate bowl, beat the softened cream cheese, 1 egg, and 1/3 cup of sugar together until smooth.
Assembly and Baking
- Fill each muffin cup halfway with the pumpkin batter. Spoon a small amount of the cream cheese mixture on top, then cover with more pumpkin batter.
- Sprinkle the semi-sweet chocolate chips on top of each muffin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Best served warm or at room temperature. Pair with coffee or tea. Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. For longer storage, freeze wrapped muffins for up to three months.