Pumpkin Cream Cheese Muffins

5 from 2 votes

Pumpkin Cream Cheese Muffins

These are richly spiced pumpkin muffins that maintain quite a bit of moisture. They puff up in the oven but the cream cheese center sinks upon cooling. You could also make the muffins without the cream cheese filling, then whip the cream cheese mixture and spread it as a frosting.

Course Breakfast, Dessert

Cuisine American

Keyword american, breakfast, dairy-free, muffin, nightshade-free, pumpkin, vegetarian

Prep Time 20

Cook Time 30

Total Time 1

Servings

Calories 205kcal

Author Jenny Ross

Ingredients

Filling

6 ounces cream cheese softened, or Kite Hill cream cheese, if dairy-free
3 tablespoons monk fruit powdered
1/2 teaspoon vanilla extract

Muffins

1 cup almond flour
1/2 cup lupin flour
1 tablespoon coconut flour
1/2 tablespoon psyllium husk powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs at room temperature
1 cup monk fruit granulated
1 cup pumpkin puree
1/2 cup butter or coconut oil, if dairy-free

Instructions

Preheat the oven to 350ºF. Line a regular size muffin pan with paper liners and set aside.
In a medium bowl mix the cream cheese, monk fruit, and vanilla together until smooth. Set aside.
In a large mixing bowl, combine the eggs, monk fruit, pumpkin and oil. Beat using a stand or hand mixer until completely mixed. Then add the almond flour, lupin flour, psyllium, cinnamon, nutmeg, cloves, pumpkin pie spice, baking soda and salt. Mix again until completely combined.
Divide the batter evenly between the lined muffin tin wells and then distribute the cream cheese mixture evenly onto the tops of the batter, pressing it in slightly.
Bake the muffins for about 30-35 minutes, or until they are golden and firm on top. Remove from oven and allow the muffins to cool for 10 minutes in the pan before removing them to a rack to cool completely.

Nutrition