Light and fluffy, the pumpkin muffin is perfection, and that delightful cream cheese center is like the icing on the cake. I’m sure you’ve seen these before; pumpkin muffins are as popular in fall as turkey. Vegan Pumpkin Muffins with Cream Cheese. Using a hand mixer, beat together the cream cheese and sugar sweetener. Beat softened cream cheese with sugar, vanilla, and a little bit of flour. Copycat Starbucks Pumpkin Muffin Recipe. Add milk as needed (a little at a time) until mixture is the desired consistency. https://realbalanced.com/recipe/cream-cheese-pumpkin-muffins I added a little powdered sugar to the cream cheese. ground cinnamon 1 tsp. Fill cupcake liners half way with pumpkin batter. Sprinkle on the streusel topping. I prefer the mixture of spices because it creates such a warm and iconic fall flavor. These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. These were really good muffins. Made with pumpkin spices and pumpkin puree, these pumpkin muffins are incredibly moist and tasty. For this recipe I adapted my mom’s banana bread recipe, which I’ve used as a base for so many quick breads and muffins.It’s a really easy recipe and turning it into pumpkin muffins was a breeze.. Pumpkin cream cheese muffins are so moist and creamy! This is the ultimate low carb breakfast, snack, or dessert idea! plus 1 tsp. Fill the prepared muffin tins with a little over half full of pumpkin batter. Mix until well combined. Make the cheesecake filling. baking soda 4 large eggs 2 cups sugar 2 cups pumpkin puree 1¼ cups vegetable oil. A moist, tender, ultra-pumpkin-y muffin, filled with sweetened cream cheese, and a sugary crunch topping! For the muffins: 3 cups all-purpose flour 1 tsp. Preheat oven to 400 degrees. The store-bought spice mix is usually a combination of cinnamon, nutmeg, cloves, all-spice, and ginger. How to make Keto Pumpkin Muffins. For the topping: ½ cup sugar 5 tbsp. In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract. Make topping: Combine the caramelized pumpkin seeds with brown sugar and pumpkin pie spice. These are topped with a sweet and crunchy cinnamon streusel! Preheat the oven to 350°F. Spoon about 1 Tbsp of cream cheese mixture on top of the pumpkin batter. Store pumpkin cream cheese muffins in the refrigerator in an air-tight container for 3-5 days. Versatility: I love that in a muffin! These delicious keto pumpkin cream cheese muffins are one of the best things you will taste and they are only 4 net grams of carbs! They make an excellent snack or breakfast muffin on a crisp fall day. Muffins are simple to make and perfect for a grab and go snack or breakfast! And since it is the last day of October, who can resist making these for those friendly little ghosts and goblins. Being that my birthday is at the beginning of November, it’s always on or around an election day. Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. Each muffin is topped with a buttery streusel topping and filled with a cream cheese filling, perfect for breakfast, brunch or even dessert! Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. Pumpkin Cream Cheese Muffins are irresistible! These keto pumpkin cream cheese muffins will help you say “yes” to choices that are sugar-free, but still wholly delicious, with a bonus that they're so portable. 3. I worked at a coffee shop called Uncommon Ground in Medford, Wisconsin when I was in high school. How to make Pumpkin Cream Cheese Muffins: There are two basic parts to these pumpkin spice muffins with a cheesecake center. Make the filling: To make the filling, soften the cream cheese, add the sugar and vanilla extract and whisk until smooth. 3 Parts to Pumpkin Cheesecake Muffins. The flour is what helps it set up and not sink into the middle. Grease a muffin pan, or line with paper muffin cups. Preparation. Set it aside. flour Continue to beat the mixture. Stuff them with a simple and sweet cream cheese filling and you've got an easy, decadent pumpkin muffin. Mix until smooth. It fueled my love for baking and taught me a lot of tips on how to save time in the kitchen. When autumn—aka pumpkin spice season—hits, sweet treats suddenly appear everywhere. Instructions. Alternatively, you could simply pick one spice to shine- such as cinnamon. Start by preheating the oven to 350 degrees. salt 1 tsp. Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. Let’s get started so you can head in the kitchen to whip up a batch. Since I used 1 tablespoon of homemade pumpkin spice, use 2 tablespoons if not homemade. For the Muffins: 1. I found that it was easier to fill the muffin cups part way, add the cream cheese, … ground nutmeg 1 tsp. Prep muffin batter: Make the pumpkin muffins by … Tender pumpkin muffins stuffed with a sweet cream cheese filling. OK, I know what you’re thinking: Enough with all the pumpkin stuff already.I have an excuse though: my husband and daughter weren’t able to find regular cans of pumpkin puree at the store, so they bought a GIANT can of it instead. They are truly a treat. cream cheese, softened 1 cup confectioners’ sugar. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up. It was the best job ever! Mix cream cheese, 1 egg, Stevia (about 3 tbsp) together, and set aside. Pumpkin cheesecake muffins are a yummy breakfast treat that I could enjoy year round! Add powdered sugar, vanilla extract, and 2 tablespoons of milk. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. 2. Use a toothpick or butter knife to swirl into the batter. Beat softened cream cheese on medium with a hand or stand mixer until light and fluffy. Jump to Recipe Print Recipe Total Time: 35 mins Into a strainer or sifter, dump 1 cup all purpose flour… For more delicious muffin recipes try this Pumpkin Pecan Pie Muffins, Apple Crumb Muffins or Easy Banana Muffins. To freeze: Once cooled, place muffins in a freezer safe bag or container and freeze for up to 3 months. Add the egg yolk, and vanilla extract. I have made a million pumpkin recipes in my life and I am always looking for new ones to try. Just like Starbucks pumpkin cream cheese muffins, but better! Place the first 5 ingredients in a bowl and whisk to combine. ground cloves 1 tbsp. There are two parts to the recipe: the pumpkin muffin batter and the cream cheese filling. Pumpkin Muffins: There’s many different ways to prepare pumpkin muffins. If you're using paper cups, try to keep cream cheese from touching the paper. Then add in vanilla and egg. I keep the sugar on the lower side since there’s sugar in the filling and crumb topping. pumpkin pie spice 1 tsp. This recipe is for all of my pumpkin lovers – and just in time for Fall! Using emptied mixing bowl (cleaned) and hand mixer, beat cream cheese and sugar until smooth. We grab one of these from our local Starbucks coffee shop whenever we’re there in September and October, and wait for them the whole year long. Pumpkin and cream cheese were meant to be together…and these amazingly delicious pumpkin cream cheese muffins prove it! The Starbucks version of Pumpkin Cream Cheese Muffins has a big dollop of cream cheese in the center of the muffin. Pumpkin Cream Cheese Muffins. These muffins are the perfect addition to your fall. If you're trying to eliminate or reduce carbs, that can be a frustrating affair since most are filled with sugar. In a separate bowl whisk the remaining ingredients. Pumpkin Cream Cheese Muffins. How To Make Pumpkin Cream Cheese Muffins. Made with canned pumpkin puree, pumpkin pie spice, cinnamon and brown sugar, these amazing pumpkin muffins are not to be missed. Warm the oven to 350 degrees F. and grease a muffin tin or add muffin liners. Evenly divide half of the batter among the muffin cups. Cream Cheese Pumpkin Muffins. Bake at 375 degrees for 20 to 25 minutes. Sift your dry ingredients together sugar (about 1.75 cups), flour, cinnamon, baking powder, and baking soda. These keto pumpkin muffins are unbelievably moist, fluffy, and swirled with a sweet cream cheese frosting. Homemade spices are stronger than spices bought in the store, so if you are using a store-bought pumpkin spice, double the amount. by Sarah McMinn / Posted: September 11, 2017 / Updated: July 13, 2020 / Disclosure: This post may contain affiliate links. These pumpkin muffins are moist, fluffy, and have a layer of sweet cream cheese in the center, along with a crunchy nut topping. The holidays wouldn’t be the same without an array of freshly baked pumpkin goodies like Pumpkin Cream Cheese Muffins.These aren’t your typical muffins. Loaded with fabulous fall pumpkin, crowned with sweetened cream cheese topping, and sprinkled with pecan streusel, these Pumpkin Cream Cheese Muffins are out-of-this-world delicious. 8 oz. Pumpkin Cream Cheese Muffins with a cream cheese filling, streusel topping, and a sweet cream cheese glaze. But I prefer to swirl the cream cheese into the muffin batter just a little bit. The BEST pumpkin muffin recipe EVER! Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. In fact, I was born the day Jimmy Carter was elected. Pumpkin Cream Cheese Muffins are just the ticket for a not-too-sweet treat. Swirl cream cheese mixture and pumpkin batter with a butter knife or toothpick. Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. Especially in the fall. Home » Recipes » Vegan Pumpkin Muffins with Cream Cheese. Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. You could leave these muffins completely plain without the cream cheese filling and crumb cake topping, and you’ll have a mildly sweet muffin. Whip up a batch for breakfast, brunch, or afternoon snacking for a truly tasty fall treat. Fill cups with pumpkin mixture until they're about 1/2 full. 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