Fall is here and pumpkin spice has arrived in full force!
Fall is probably my favourite season for so many reasons. The colours, the mild temperature, the clothing, and the fall flavours! One of those being pumpkin spice. Last year I shared my pumpkin streusel muffin recipe, and this year I’m back with a revamped version featuring a cream cheese filling!
Adding pumpkin to muffins adds so much moisture that these muffins are super soft and moist, and have lots of flavour!
Here’s the recipe:
Yields: 9 muffins
For the Cream Cheese Filling
- 150 g of dairy free cream cheese (~ ½ cup)
- 1 tsp flour
- 1 tbsp sugar
- ½ tsp vanilla extract
- 1 tsp unsweetened almond milk* optional, only if the filling is too thick
For the Batter
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1/8 tsp each of ground nutmeg, cloves, and ginger
- 1 cup pumpkin puree
- 1/3 cup + 2 tbsp vegetable oil
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- Scant ½ cup white sugar
- ¼ cup date or brown sugar
- Handful of pumpkin seeds, for topping
- Preheat oven to 375°F
- In a bowl, whip together the cream cheese, flour, sugar, vanilla extract, and almond milk until smooth. Transfer to a piping bag and place in the refrigerator.
- In another bowl, whisk together the dry ingredients (omitting the sugars) until well combined and set aside.
- In a separate bowl, combine the wet ingredients and sugars and mix thoroughly.
- Add the wet ingredients into the dry ingredients and stir to combine, being careful not to over-mix. If the batter is too thick or dry, add almond milk 1 tbsp at a time until the batter resembles the consistency of oatmeal.
- Using an ice cream scoop, portion the batter into a lined muffin tin.
- Pipe a generous amount of the cream cheese filling into the center of each muffin, then sprinkle with pumpkin seeds.
- Bake for 20-25 minutes at 375°F, or until a toothpick inserted in the centre of the muffin comes out clean.