Ingredients
For the cream cheese filling:
• 4 oz (½ cup) cream cheese, softened (or dairy-free alternative)
• 2 tbsp maple syrup or honey
• 1 egg yolk
• ½ tsp vanilla extract
For the muffins:
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or brown sugar
• ¼ cup melted butter or coconut oil
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Make the filling: In a small bowl, beat cream cheese, maple syrup, egg yolk, and vanilla until smooth. Set aside.
- Make the batter: In a large bowl, whisk pumpkin, maple syrup, melted butter, egg, and vanilla.
- Add flour, baking powder, cinnamon, nutmeg, ginger, and salt. Stir until just combined—don’t overmix.
- Spoon about 2 tablespoons of muffin batter into each liner.
- Drop 1 teaspoon of cream cheese filling into the center of each.
- Top with another 2 tablespoons of batter, covering the filling.
- Bake 18–22 minutes, until tops are golden and a toothpick comes out clean.
- Let cool in the pan 5 minutes, then transfer to a rack. Enjoy warm or at room temperature!
✨ The creamy center makes these feel indulgent—perfect with a latte or as a weekend breakfast!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 12 muffins , Calories : 160 , Net Carbs: 18g , Fats: 8g , Protein: 3g