Okay, we know we’re being cliche with the pumpkin recipes here, but it’s mid-October. We’re still entitled to be pumpkin-obsessed for at least another month and a half and we’re gonna run with it, especially because THESE pumpkin muffins have a bonus ingredient that no sane dairy-eating person could pass up: cream cheese.
When we found ourselves with an extra can of pumpkin lying around, we did a quick search for “pumpkin muffins” and came across these delicious treats on Domestic Superhero. Danielle doesn’t even like pumpkin stuff (BLASPHEMY!) and she loves these muffins. But really, what’s not to love? A pumpkin baked good with a layer of sweet, delicious cream cheese filling in the middle—in the immortal words of Lizzie McGuire, this is what dreams are made of.
These muffins are super-easy to make, and as with most of our batches, we love that we can store them in the freezer and make them last for a couple of weeks’ worth of breakfasts. Good luck not eating all of them at once, though. They really are amazing. If you want to make these a little healthier, you can substitute the sugar with Stevia and use egg whites (2 egg whites for each whole egg), as the original recipe says.
Oh, and while we’re (sort of) on the subject of pumpkin things…
That is all. Enjoy your muffins.
-Nicole & Danielle
Pumpkin Cream Cheese Muffins
Adapted from Domestic Superhero
Makes 24 muffins
1 1/2 cup pumpkin puree
1/2 cup unsweetened applesauce
1 1/2 cup all-purpose flour
3/4 cup sugar
1 tsp baking soda
1 tsp pumpkin pie spice
Cream cheese filling:
8 oz. cream cheese
1/4 cup sugar
1 tbsp all-purpose flour
2 egg whites
1 tsp vanilla extract
Preheat oven to 350 degrees.
Combine pumpkin, applesauce and eggs in a large bowl using a handheld electric mixer.
In a separate bowl, combine flour, sugar, baking soda and pumpkin pie spice. Add the flour mixture to the pumpkin mixture and stir until just combined (don’t overmix!).
Beat the cream cheese, sugar, flour, egg whites and vanilla together until creamy and smooth.
Pour a spoonful of batter into the bottoms of two greased muffin tins. Add a tablespoon of the cream cheese filling, and top each with enough batter to cover the filling.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean. When cool, transfer to an airtight container and store in refrigerator.