Pumpkin Cream Cheese Stuffed Muffins

Pumpkin cream cheese stuffed muffin with a bite taken out of it.

5 from 1 vote

Pumpkin Cream Cheese Stuffed Muffins

These Pumpkin Cream Cheese Stuffed Muffins are fluffy, warmly spiced and filled with a delicious cream cheese center. Perfect for cozy fall baking!

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: American

Keyword: loaves and muffins

Servings:

Ingredients

For the cream cheese filling:

6 oz cream cheese
1 teaspoon vanilla extract
2 teaspoon honey

For the muffins:

1 cup all-purpose flour
¾ cup oat flour
2 teaspoon pumpkin pie spice blend
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup pumpkin puree
2 eggs
¼ cup milk
½ cup maple syrup
1 teaspoon vanilla extract
5 tablespoon butter, melted and cooled
pumpkin seeds, for topping

Instructions

Preheat the oven to 425°F and prep a 12-cavity muffin tray.
In a small bowl, whisk together the softened cream cheese, vanilla extract and honey. Place in the freezer to chill while you make the muffin batter.
In a large bowl, sift together the flour, oat flour, pumpkin spice blend, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, vanilla extract and melted butter.
Slowly add the dry ingredients into the wet ingredients, stirring just until combined.
Fill each muffin cavity about ⅔ full (about 3 tablespoon of batter). Use a spoon to create a small divot in the center, then add 2 teaspoon of the cream cheese filling. Top with a bit more batter to cover the filling, then sprinkle with pumpkin seeds.
Bake at 425°F for 5 minutes (don't open the oven!), then reduce the heat to 350°F and bake for an additional 15 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.

Notes

For the butter: Unsweetened applesauce does work in place of the butter, though the muffins may sink slightly.
For the flour: All purpose flour on its own works fine too, it'll just reduce the fiber content, and whole wheat flour is another good swap. I don't recommend using all oat flour, the muffins come out dense and won't rise well.
For the cream cheese: I don't recommend low fat cream cheese for the filling, since it tends to melt into the batter instead of staying stuffed in the center.

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

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