Creamy Pumpkin Muffins!
Rich, moist cakey pumpkin muffins filled with cream cheese are soft and blissfully good! Creamy pumpkin muffins make a fantastic, filling breakfast or snack. Coffee, homemade grape juice or your favorite green juice are excellent, healthy companions with these satisfying fall treats (yes, at our house, coffee is a health food!).
Pumpkin and squashes fill baskets all over my house right now so I’m making our favorite Butternut Pumpkin soup for dinner and these muffins for tomorrows breakfast. They are so delicious!
This Creamy Pumpkin Muffin recipe can be made with either canned, frozen or fresh Homemade roasted pumpkin puree. If you have pumpkin tucked away in your freezer or pantry for the off season pull that homemade puree out and use it for this recipe!
Tips on Homemade Creamy Pumpkin Muffins Recipe:
These muffins are easy to make but it is a three step process. Don’t let all the instructions bother you. Just do it one step at a time and before you know it, yummy pumpkin spice smells will fill your kitchen and delightful Creamy Pumpkin Muffin will fill your mouth.
The topping is simple but mine came out a bit wet the first time I made this recipe. This time I added the oil in small amounts and had better results. Use just enough to make the crumbles.
I love the flavor coconut oil imparts into baked goods. If you’ve never tried it as a baking oil this recipe is a good place to start. It’s a healthy baking oil that replaces butter one to one with great results. That’s how I usually use it. For more on the health benefits of coconut oil go here.
Let these muffins cool all the way before serving! The flavor is much better at room temperature than baking hot. The muffin paper came off easily when cooled, as well. The hot muffins tend to hold onto the paper. These are a crumbly muffin and they tend to separate into the layers if your not careful. Eating them at room temperature is best.
Go for it!
Enjoy the creative process of baking these muffins and the delicious, healthy results! These Moist, rich, muffins with coconut oil and flax for satisfying, healthy fats and fiber, will satisfy your family with nourishing energy to get through the day. The delicious flavor combination of Pumpkin and cream cheese add filling comfort food and fall goodness into your morning meal, or mid day snack.
- Preheat oven to 425F degrees.
- Line a 12 hole muffin tin with liners or oil. Set aside.
Make the crumb-topping first:
- Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined.
- Add the melted coconut oil and mix until crumbs form.
Set aside the topping and make the pumpkin muffins:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until combined.
- In a medium bowl, whisk the brown sugar and eggs together until combined.
- Whisk the pumpkin, oil, milk, and vanilla into the sugar/egg mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside.
Make the cheesecake filling:
- In a medium bowl, beat the softened cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy.
- Add the egg yolk, vanilla extract, and sugar. Beat until combined.
Assemble the muffins:
- Layer the muffin batter onto the bottom of the muffin cup (I used a teaspoon).
- Alternate the pumpkin batter layers with the cream cheese mixture until cups are full.( I took a toothpick and ‘encouraged’ the batter a bit to close any gaps). The muffin cups will be almost full.
- Heavily sprinkle the topping onto the muffins. This topping is crumbly so expect some crumbles on the muffin pan.
- Bake the muffins for 5 minutes at 425F degrees. Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the muffin tin, then transfer to a wire rack to cool until ready to eat.
Creamy Pumpkin Muffins freeze well, up to 2 months.
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Recipe adapted from: Sallysbakingaddiction.com