The ideal seasonal muffin. WARNING : You can’t have just one. They are fluffy and moist and seriously addictive. You can thank the pumpkin for that. You will not regret making these treats for breakfast or munchie moments.
Recipe adapted from thenovicechefblog.com – I swapped out some healthier ingredients and decreased the sugar.
- 1 3/4 cups flour
- 1 tbs pumpkin spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 (15 oz) can pumpkin puree
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup coconut oil, melted & cooled
- 1 tbs vanilla extract
- 8 oz package cream cheese, room temp
- 1/4 cup powdered sugar
- 1 egg yolk
- 2 tsp vanilla extract
Preheat oven to 375 F. Line your muffin pan with liners.
In a medium bowl, whisk together the flour, pumpkin spice, baking soda and salt. Set aside.
In a large bowl, mix together the pumpkin and brown sugar. Using an electric hand mixer, beat in the eggs, oil and vanilla. Slowly beat in the flour mixture, until JUST combined. Fill muffin liners 3/4 way full.
In a medium bowl, beat the cream cheese, powdered sugar, egg yolk and vanilla until smooth and well combined.
Top each muffin with 1 tbs of the cream cheese mixture. Using a toothpick, swirl it around into the batter. May look messy, but will come out great (see pics below).
Bake for 18-20 minutes or until toothpick some out clean.
Yields 20 muffins.
Store in airtight container in the fridge.