Pumpkin Cream Filled Muffins
With a rich pumpkin batter and smooth cream cheese filling, this pumpkin cream filled muffin recipe is a delicious taste of fall!
Ingredients
Pumpkin Muffin
- 1 3/4 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2/3 cup brown sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup 1% milk
- 1 tsp vanilla
Cheesecake Filling
- 8 oz light cream cheese softened
- 1 egg yolk
- 1/4 cup sugar
- 1 tsp vanilla
Streusel Topping
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/2 cup flour
- 1/4 cup butter softened
- 1 tsp cinnamon
Instructions
- Mix the muffin ingredients, cheesecake filling ingredients, and streusel topping ingredients separately in 3 different bowls.
- Add 1 large spoonful of muffin mix to the bottom of 15 lined muffin tins.
- Add a large dollop of cheesecake filling to each.
- Cover with another spoonful of muffin mix.
- Press the topping mixture evenly onto each muffin.
- Bake 425F for 5 Mins. Turn down to 350F for another 20 mins. Allow to cool completely.
Freezing Instructions
- Prepare as directed above. Can be frozen in an airtight container for up to 3 months. Thaw overnight in Fridge and reheat in microwave as desired.
Notes
Macros Per Muffin: 20g Net Carbs, 14g Fats, 3g Protein
Nutrition
Serving: 1gCalories: 211kcal
Tried this recipe?Let us know how it was!
