Pumpkin Cream Cheese Muffins

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Makes 12 | Prep: 20 min | Bake: 20-25 min | Oven: 350°

INGREDIENTS

For the Cream Cheese Filling

• 1, 8 oz block room temperature cream cheese

• 1 egg yolk

• 1 tablespoons flour

• 1 tablespoon granulated sugar

• 1 teaspoon vanilla

• Pinch salt

For the Batter

• 1 ½ cups all purpose flour

• ½ cup almond meal

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon cinnamon

• ⅛ teaspoon grated nutmeg

• ½ cup coconut oil (or other neutral oil)

• 1 cup dark brown sugar

• ½ cup granulated sugar

• 2 large eggs

• ½ teaspoon grated fresh ginger

• 1, 15 oz can pumpkin puree

• 1 teaspoon vanilla paste or extract

• 2-3 tablespoons raw sugar for topping

• 1/4 cup pumpkin seeds for topping

INSTRUCTIONS

Prepare the Filling

In a medium bowl, beat the room temperature cream cheese until smooth. Add the egg yolk, flour, granulated sugar, vanilla extract, and a pinch of salt. Mix until well combined. Set aside in a piping bag or plastic bag

Prepare the Muffin Batter

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray. In a large bowl, whisk together the all-purpose flour, almond meal, baking powder, salt, cinnamon, and grated nutmeg. In another bowl, combine the coconut oil, dark brown sugar, and granulated sugar. Mix until smooth. Add the eggs, grated fresh ginger, pumpkin puree, and vanilla extract to the sugar mixture. Stir until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Assemble the Muffins

Fill each muffin cup about halfway with the pumpkin batter. Use the piping bag to pipe about 1-2 tablespoons of cream cheese filling directly into the middle of the muffin. Top each muffin with a sprinkling or raw sugar and some pumpkin seeds.

Bake

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean and the muffins are lightly golden on top. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Serve

Enjoy these delicious Pumpkin Cream Cheese Muffins warm or at room temperature. Store any extras in an air tight container or plastic bag.