Description
Delicious pumpkin muffins with a creamy center that recreate a cozy Starbucks experience at home.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or use additional all-purpose flour)
- 1 cup pumpkin puree
- 1 cup sugar (or use coconut sugar for a healthier option)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup milk (or a non-dairy milk alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chopped nuts (walnuts or pecans) – optional
- Cinnamon sugar mix for sprinkling – optional
Instructions
- Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, milk, eggs, and vanilla extract until well combined.
- In another bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually blend the dry ingredients into the wet mixture. Stir gently until just combined.
- For the cream cheese filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.
- Now it’s time to fill your muffin cups! Spoon a layer of the pumpkin batter into each muffin liner, then add about a tablespoon of the cream cheese mixture on top, followed by more pumpkin batter until the liners are 3/4 full.
- Top with optional chopped nuts or a sprinkle of cinnamon sugar if you like.
- Bake in the preheated oven for 20-25 minutes.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a vegan version, consider silken tofu or a non-dairy alternative for the cream cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 15g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg