Pumpkin Spice Cream Cheese Muffins

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Pumpkin Spice Cream Cheese Muffins

There is no better way to celebrate Fall than with these Pumpkin Spice Cream Cheese Muffins. These deliciously moist muffins are infused with the perfect blend of pumpkin and warm spices like cinnamon, nutmeg, and ginger.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Keyword: pumpkin spice, pumpkin spice cream cheese muffins, pumpkin spice muffins

Servings: muffins

Calories: 185kcal

Author: Lisa Kerhin

Equipment

muffin pan
cupcake paper liners
mixing bowls
electric handheld mixer
whisk
measuring cups and spoom
muffin scoop
toothpick

Ingredients

Muffins:

1 ¾ cups flour
1 tablespoon homade pumpkin spice
1 teaspoon baking soda
½ tsp salt
1 (15-ounce can) pure pumpkin puree (not pumpkin pie mix)
1 cup white granulated sugar
1/2 cup packed light brown sugar
2 eggs
½ cup coconut oil, melted melted (I use this one)
1 tablespoon vanilla extract

Cream Cheese Topping:

1 package (8-ounces) cream cheese, softened
¼ cup sugar
1 egg yolk
2 teaspoons vanilla extract

Instructions

Preheat oven to 375 degrees. Place paper baking liners into muffin pan.

Muffins:

In a medium bowl, add flour, pumpkin spice, baking soda and salt; whisk until well combined. Set aside.
In large bowl, mix together the pumpkin puree, sugar and brown sugar until well combined using a whisk.
Then beat in eggs, butter flavored coconut oil, and vanilla.
Slowly, whisk in the flour mixture until there are no lumps.
Fill prepared muffin cups about ¾ full. Set aside.

Cream Cheese Topping:

In a clean medium bowl, beat cream cheese until smooth.
Add in sugar, egg yolk and vanilla; beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mix.
Use a toothpick to swirl it into the batter.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition