Pumpkin Cream Cheese Muffins
Ingredients
The Muffins
-
2
cups
all-purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
1
teaspoon
pumpkin pie spice
-
½
teaspoon
sea salt
-
1
cup
sugar
-
1
cup
pumpkin puree
-
⅓
cup
oil
-
½
cup
nondairy milk
-
2
teaspoons
vanilla extract
-
2
tablespoons
pumpkin seeds or oats
The Cream Cheese Filling
-
8
oz
vegan cream cheese
-
¼
cup
powdered sugar
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 425°F and prepare a muffin pan.
- Mix the sugar, pumpkin puree, and oil for 2-3 minutes, then add the milk and vanilla extract.
- Incorporate the dry ingredients into the wet mixture until fully combined.
- Divide the muffin batter into 10 muffin cups.
- Prepare the cream cheese filling by mixing the cream cheese, powdered sugar, and vanilla until fluffy.
- Fill a piping bag with the cream cheese mixture and pipe it into the center of each muffin.
- Top with pumpkin seeds or oats, add water to the empty muffin cups, and bake for 5 minutes at 425°F.
- Reduce the temperature to 350°F and bake for an additional 15 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
10 servings
Calories
328
Total fat
15g
Total carbohydrates
48g
Total protein
5g
Sodium
394mg
Cholesterol
0mg
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