Pumpkin Cream Cheese Stuffed Muffins
Representing the delicious flavors of fall and a creamy cream cheese center,
these Pumpkin Cream Cheese Muffins are a must-try! Do not worry about leftovers, there won’t be any!
How should I store them?
Store your muffins in an airtight container in the refrigerator for up to 5 days.
Can I Freeze them?
To freeze, wrap each completely cooled muffin in foil and place in a freezer bag. Muffins can be frozen for up to three months.
Make it
Pumpkin Cream Cheese Stuffed Muffins
INGREDIENTS
BATTER
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup honey
1 cup packed brown sugar
1 (15 oz) pumpkin puree
2 eggs large
½ cup coconut oil
1 tablespoon vanilla extract
Cream Cheese Frosting
8 oz cream cheese
1 tablespoon honey
½ tablespoon vanilla extract
INSTRUCTIONS
Preheat the oven to 350°F. In a bowl combine the dry ingredients, white flour, pumpkin spice, baking soda, and salt.
Then add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract. Mix until very well combined.
In a small bowl mix together the softened room-temperature cream cheese, honey, and vanilla extract.
Scoop about ¼ cup batter into oil-sprayed cupcake liners. I used large cupcake liners which made 8 big cupcakes but this recipe will make about 16 regular-sized cupcakes.
Now heat the softened cream cheese mixture for 30 seconds in the microwave then scoop in the center of each cupcake batter about ½ tablespoon cream cheese frosting. Using a toothpick, gently swirl around.
Bake for 18-20 minutes.
Enjoy!
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