For the Muffins: 1. This Pumpkin Cream Cheese Swirl Muffins recipe includes my homemade Pumpkin Spice. Made with pumpkin spices and pumpkin puree, these pumpkin muffins are incredibly moist and tasty. Beat softened cream cheese with sugar, vanilla, and a little bit of flour. I prefer the mixture of spices because it creates such a warm and iconic fall flavor. Pumpkin cheesecake muffins are a yummy breakfast treat that I could enjoy year round! I’m sure you’ve seen these before; pumpkin muffins are as popular in fall as turkey. Tender pumpkin muffins stuffed with a sweet cream cheese filling. In a separate bowl whisk the remaining ingredients. baking soda 4 large eggs 2 cups sugar 2 cups pumpkin puree 1¼ cups vegetable oil. Loaded with fabulous fall pumpkin, crowned with sweetened cream cheese topping, and sprinkled with pecan streusel, these Pumpkin Cream Cheese Muffins are out-of-this-world delicious. Mix cream cheese, 1 egg, Stevia (about 3 tbsp) together, and set aside. Each muffin is topped with a buttery streusel topping and filled with a cream cheese filling, perfect for breakfast, brunch or even dessert! Preheat oven to 400 degrees. Bake at 375 degrees for 20 to 25 minutes. We grab one of these from our local Starbucks coffee shop whenever we’re there in September and October, and wait for them the whole year long. I added a little powdered sugar to the cream cheese. Home » Recipes » Vegan Pumpkin Muffins with Cream Cheese. I worked at a coffee shop called Uncommon Ground in Medford, Wisconsin when I was in high school. How to make Keto Pumpkin Muffins. Made with canned pumpkin puree, pumpkin pie spice, cinnamon and brown sugar, these amazing pumpkin muffins are not to be missed. I found that it was easier to fill the muffin cups part way, add the cream cheese, … How to make Pumpkin Cream Cheese Muffins: There are two basic parts to these pumpkin spice muffins with a cheesecake center. Fill cupcake liners half way with pumpkin batter. Continue to beat the mixture. Grease a muffin pan, or line with paper muffin cups. If you're using paper cups, try to keep cream cheese from touching the paper. by Sarah McMinn / Posted: September 11, 2017 / Updated: July 13, 2020 / Disclosure: This post may contain affiliate links. Vegan Pumpkin Muffins with Cream Cheese. Pumpkin and cream cheese were meant to be together…and these amazingly delicious pumpkin cream cheese muffins prove it! These delicious keto pumpkin cream cheese muffins are one of the best things you will taste and they are only 4 net grams of carbs! 3 Parts to Pumpkin Cheesecake Muffins. Let’s get started so you can head in the kitchen to whip up a batch. Prep muffin batter: Make the pumpkin muffins by … salt 1 tsp. Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. These keto pumpkin cream cheese muffins will help you say “yes” to choices that are sugar-free, but still wholly delicious, with a bonus that they're so portable. It fueled my love for baking and taught me a lot of tips on how to save time in the kitchen. Being that my birthday is at the beginning of November, it’s always on or around an election day. Alternatively, you could simply pick one spice to shine- such as cinnamon. 2. Just like Starbucks pumpkin cream cheese muffins, but better! When autumn—aka pumpkin spice season—hits, sweet treats suddenly appear everywhere. Using a hand mixer, beat together the cream cheese and sugar sweetener. Swirl cream cheese mixture and pumpkin batter with a butter knife or toothpick. To freeze: Once cooled, place muffins in a freezer safe bag or container and freeze for up to 3 months. Make topping: Combine the caramelized pumpkin seeds with brown sugar and pumpkin pie spice. ground cloves 1 tbsp. Spoon about 1 Tbsp of cream cheese mixture on top of the pumpkin batter. Roast seeds: Roast the pumpkin seeds in some melted butter in a skillet, then add brown sugar and caramelize the seeds. In fact, I was born the day Jimmy Carter was elected. Pumpkin Cream Cheese Muffins are just the ticket for a not-too-sweet treat. There are two parts to the recipe: the pumpkin muffin batter and the cream cheese filling. Pumpkin Cream Cheese Muffins, pumpkin muffins stuffed with sweetened cream cheese and garnished with pumpkin seeds. Jump to Recipe Print Recipe Total Time: 35 mins Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. The Starbucks version of Pumpkin Cream Cheese Muffins has a big dollop of cream cheese in the center of the muffin. Pumpkin Muffins: There’s many different ways to prepare pumpkin muffins. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up. Make the cheesecake filling. These are topped with a sweet and crunchy cinnamon streusel! Whip up a batch for breakfast, brunch, or afternoon snacking for a truly tasty fall treat. Pumpkin Cream Cheese Muffins Recipe. This recipe is for all of my pumpkin lovers – and just in time for Fall! Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Fill cups with pumpkin mixture until they're about 1/2 full. I have made a million pumpkin recipes in my life and I am always looking for new ones to try. This is the ultimate low carb breakfast, snack, or dessert idea! Versatility: I love that in a muffin! The flour is what helps it set up and not sink into the middle. Place the first 5 ingredients in a bowl and whisk to combine. Warm the oven to 350 degrees F. and grease a muffin tin or add muffin liners. How To Make Pumpkin Cream Cheese Muffins. Use a toothpick or butter knife to swirl into the batter. Preparation. The BEST pumpkin muffin recipe EVER! Copycat Starbucks Pumpkin Muffin Recipe. Mix together the pumpkin batter. Add the egg yolk, and vanilla extract. Cream Cheese Pumpkin Muffins. For more delicious muffin recipes try this Pumpkin Pecan Pie Muffins, Apple Crumb Muffins or Easy Banana Muffins. These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. Muffins are simple to make and perfect for a grab and go snack or breakfast! Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Beat softened cream cheese on medium with a hand or stand mixer until light and fluffy. In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract. Mix until smooth. Set it aside. Using emptied mixing bowl (cleaned) and hand mixer, beat cream cheese and sugar until smooth. For this recipe I adapted my mom’s banana bread recipe, which I’ve used as a base for so many quick breads and muffins.It’s a really easy recipe and turning it into pumpkin muffins was a breeze.. Especially in the fall. Sprinkle on the streusel topping. Then add in vanilla and egg. Mix until well combined. Add milk as needed (a little at a time) until mixture is the desired consistency. Light and fluffy, the pumpkin muffin is perfection, and that delightful cream cheese center is like the icing on the cake. Pumpkin Muffins with Cream Cheese Filling are the perfect fall treat! A moist, tender, ultra-pumpkin-y muffin, filled with sweetened cream cheese, and a sugary crunch topping! flour Pumpkin Cream Cheese Muffins, a Starbucks copycat recipe, are even better than the originals (in our opinion)! Pumpkin Cream Cheese Muffins are irresistible! The store-bought spice mix is usually a combination of cinnamon, nutmeg, cloves, all-spice, and ginger. For the muffins: 3 cups all-purpose flour 1 tsp. But I prefer to swirl the cream cheese into the muffin batter just a little bit. OK, I know what you’re thinking: Enough with all the pumpkin stuff already.I have an excuse though: my husband and daughter weren’t able to find regular cans of pumpkin puree at the store, so they bought a GIANT can of it instead. They are truly a treat. The holidays wouldn’t be the same without an array of freshly baked pumpkin goodies like Pumpkin Cream Cheese Muffins.These aren’t your typical muffins. Evenly divide half of the batter among the muffin cups. Make the filling: To make the filling, soften the cream cheese, add the sugar and vanilla extract and whisk until smooth. For the topping: ½ cup sugar 5 tbsp. Homemade spices are stronger than spices bought in the store, so if you are using a store-bought pumpkin spice, double the amount. Since I used 1 tablespoon of homemade pumpkin spice, use 2 tablespoons if not homemade. Stuff them with a simple and sweet cream cheese filling and you've got an easy, decadent pumpkin muffin. Fill the prepared muffin tins with a little over half full of pumpkin batter. Pumpkin Cream Cheese Muffins. cream cheese, softened 1 cup confectioners’ sugar. 8 oz. Pumpkin cream cheese muffins are so moist and creamy! Pumpkin Cream Cheese Muffins. Instructions. pumpkin pie spice 1 tsp. These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. It was the best job ever! Pumpkin Cream Cheese Muffins with a cream cheese filling, streusel topping, and a sweet cream cheese glaze. 3. Preheat the oven to 350°F. You could leave these muffins completely plain without the cream cheese filling and crumb cake topping, and you’ll have a mildly sweet muffin. They make an excellent snack or breakfast muffin on a crisp fall day. ground cinnamon 1 tsp. These were really good muffins. I keep the sugar on the lower side since there’s sugar in the filling and crumb topping. ground nutmeg 1 tsp. Store pumpkin cream cheese muffins in the refrigerator in an air-tight container for 3-5 days. https://realbalanced.com/recipe/cream-cheese-pumpkin-muffins And since it is the last day of October, who can resist making these for those friendly little ghosts and goblins. In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. These muffins are the perfect addition to your fall. I like to get a little cream cheese in every bite – plus they just look prettier that way. If you're trying to eliminate or reduce carbs, that can be a frustrating affair since most are filled with sugar. plus 1 tsp. Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. Add powdered sugar, vanilla extract, and 2 tablespoons of milk. Start by preheating the oven to 350 degrees. These keto pumpkin muffins are unbelievably moist, fluffy, and swirled with a sweet cream cheese frosting. 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