Pumpkin Muffins With Spiced Cream Cheese Filling

Name: Pumpkin Muffins With Spiced Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sifted whole wheat pastry flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ⅛ teaspoon ground nutmeg; ½ cup packed dark brown sugar; 2 tablespoons unsulfured molasses; ¼ cup canola oil; 2 large eggs, lightly whisked; 1 cup pumpkin puree; 1 teaspoon pure vanilla extract; ¾ cup lowfat buttermilk; ¼ cup raw unsalted pepitas (pumpkin seeds); 3 ounces neufchatel cream cheese, room temperature; 1 tablespoon granulated sugar; ½ teaspoon ground pumpkin pie spice

Servings: persons

2 cups sifted whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
½ cup packed dark brown sugar
2 tablespoons unsulfured molasses
¼ cup canola oil
2 large eggs, lightly whisked
1 cup pumpkin puree
1 teaspoon pure vanilla extract
¾ cup lowfat buttermilk
¼ cup raw unsalted pepitas (pumpkin seeds)
3 ounces neufchatel cream cheese, room temperature
1 tablespoon granulated sugar
½ teaspoon ground pumpkin pie spice

1
Preheat oven to 350 degrees F. Lightly coat a 12-cup muffin tin with cooking spray or line with paper cups.
2
In a small bowl, stir together the cream cheese, evaporated cane juice, and 1/2 tsp pumpkin pie spice until well mixed.
3
Set aside.
4
In a medium bowl, whisk together the dry ingredients (flour through nutmeg).
5
In a large bowl, whisk together the sugar, molasses, oil, and eggs until combined.
6
Whisk in the pumpkin, vanilla, and buttermilk.
7
Add dry ingredients into wet and stir just until fully moistened.
8
Spoon batter into prepared muffin tin, filling each cup a little less than half way full; smooth batter with back of a spoon to even out.
9
Spoon about 1 heaping tsp of the cream cheese mixture into the center of each cup.
10
Top with remaining batter.
11
Each cup will be almost completely full.
12
Smooth tops with back of a spoon.
13
Sprinkle each filled muffin cup with a few pepitas.
14
Bake muffins for 20-23 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean (a bit of cream cheese clinging to the toothpick is fine, but there shouldnt be any raw batter).
15
Let the muffins cool in the muffin tin for 5 minutes.
16
Transfer muffins to a wire rack and let cool completely.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups sifted whole wheat pastry flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and more.

Yes, Pumpkin Muffins With Spiced Cream Cheese Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!