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Pumpkin Cream Cheese Stuffed Muffins

Pumpkin Cream Cheese Stuffed Muffins

INGREDIENTS
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 425
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F. In a bowl combine the dry ingredients, white flour, pumpkin spice, baking soda, and salt.
  2. Then add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract. Mix until very well combined.
  3. In a small bowl mix together the softened room-temperature cream cheese, honey, and vanilla extract.
  4. 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.
  5. 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.
  6. Bake for 18-20 minutes.
  7. Enjoy!
  8. Pumpkin Gingersnap Cheesecake
  9. The Most Amazing Pumpkin Cake
  10. Baked Pumpkin Donuts

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.