Dive into Pumpkin Bliss with Cream Cheese Stuffed Muffins

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

In a large mixing bowl, add 1 3/4 cups of all-purpose flour.

Add 1/2 teaspoon of salt, 1 teaspoon of baking soda, 1 tablespoon of pumpkin pie spice, and 1 cup of brown sugar.

Whisk the dry ingredients to combine.

Set the dry ingredients aside.

In another mixing bowl, add 1 can (15 ounces) of pure pumpkin, 2 large eggs, 1 tablespoon of pure vanilla extract, 1 cup of honey, and 1/2 cup of coconut oil.

Whisk the wet ingredients to combine.

Combine the wet and dry ingredients using a spatula and mix just until combined.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

In a small mixing bowl, add 8 ounces of cream cheese (at room temperature), 1/2 tablespoon of pure vanilla extract, and 1 tablespoon of honey.

Mix the cream cheese mixture to incorporate.

Microwave the cream cheese mixture for about 30 seconds.

Prepare baking cups on a baking sheet and spray each liner with cooking spray.

Using an ice cream scoop, scoop out the batter into each liner (about 2 scoops).

Place about 1/2 tablespoon of cream cheese frosting onto each muffin.

Use a toothpick to blend in the frosting with the batter.

Bake at 350 degrees Fahrenheit for about 18 to 20 minutes.

Once baked, transfer the muffins onto a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens