Description
Pumpkin Muffins with Cream Cheese Filling is a quintessential fall dessert that epitomizes the cozy and warm flavors of the season. These muffins combine the rich, earthy taste of pumpkin with the creamy, tangy allure of cream cheese, creating a comforting and indulgent dessert. Including spices like cinnamon, ginger, and nutmeg enhances their aromatic profile, making each bite a delightful experience reminiscent of autumn festivities.
Ingredients
Here's a list of healthy ingredients and the portions needed for Pumpkin Muffins with Cream Cheese Filling:
For the Muffins:
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- Whole Wheat Flour: 1½ cups
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- Baking Powder: 1 teaspoon
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- Baking Soda: ½ teaspoon
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- Ground Cinnamon: 1½ teaspoons
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- Ground Ginger: 1 teaspoon
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- Ground Nutmeg: ½ teaspoon
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- Salt: ¼ teaspoon
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- Pure Pumpkin Puree: 1 cup (not pumpkin pie filling)
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- Honey: ½ cup
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- Eggs: 2 large
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- Unsweetened Applesauce: ¼ cup
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- Vanilla Extract: 1 teaspoon
For the Cream Cheese Filling:
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- Cream Cheese, softened: 4 oz
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- Honey or Maple Syrup: 2 tablespoons
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- Vanilla Extract: ½ teaspoon
Optional Toppings:
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- Chopped Nuts: ¼ cup (such as walnuts or pecans)
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- One Large Pecan
Pumpkin Seeds: ¼ cup
- One Large Pecan
These ingredients come together to make delicious and healthy pumpkin muffins with a creamy filling. Enjoy baking!
Instructions
Preparation:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
Make the Cream Cheese Filling:
- Mix Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, honey (or maple syrup), and vanilla extract until smooth and creamy. Set aside.
Prepare the Muffin Batter:
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Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
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Mix Wet Ingredients: In another bowl, beat together the pumpkin puree, honey, eggs, applesauce, and vanilla extract until well combined.
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Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Assemble the Muffins:
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Fill Muffin Cups: Spoon a small amount of the muffin batter into the bottom of each muffin cup, filling them about 1/3 full.
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Add Cream Cheese Filling: Add a small dollop (about a teaspoon) of the cream cheese filling onto the center of the batter in each muffin cup.
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Top with More Batter: Cover the cream cheese filling with another layer of muffin batter, filling the muffin cups to about 3/4 full.
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Add Optional Toppings: Sprinkle the chopped pecans over the top of each muffin, pressing them in lightly so they adhere to the batter.
Bake:
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Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the edge of a muffin (avoiding the cream cheese center) comes out clean.
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Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
These delicious pumpkin muffins with cream cheese filling and pecans are perfect for fall or any time you crave a cozy treat. Enjoy your baking!
- Prep Time: 15 minutes
- Cook Time: 18 - 22 minutes