Pumpkin Cream Cheese Muffins

Breakfast Muffins and Scones

Happy Fall!  We just got back from our first vacation as a family and the kids first trip to the beach!  Everyone had a blast! I just couldn’t get into the fall mood while I had visions of the beach on my mind!   Now that I am back I am ready for all things fall!  What better way to start off the season than with pumpkin!  I can’t believe I have not made these before now.  They are so delicious!  I lightened the recipe up a bit, I thought the original recipe had a lot of sugar.  I hope you enjoy this lighter version, I thought they were amazing!  The recipe makes 2 dozen muffins and they freeze beautifully!


For the filling
8oz. cream cheese, softened
1/2 cups confectioners’ sugar
1 tbsp. honey
1 tsp. vanilla
For the muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. plus 1 tsp. pumpkin pie spice
1/2 tsp. ground cloves
1 tsp. salt
1 tsp. baking soda
4 large eggs, at room temperature
3/4 cups canola oil
1 1/2 cups granulated sugar
1/2 cups unsweetened applesauce
2 cups pumpkin puree
In a medium mixing bowl with an electric mixer.  Combine the cream cheese, confectioners’ sugar, honey and vanilla.  Mix until light and fluffy.  Transfer mixture to a piping bag.  Pipe 24 equal amounts onto a baking sheet lined with parchment paper.  Freeze for at least 2 hours.
Preheat your oven to 350 degrees.  Line a muffin pan with cupcake liners.
In a large mixing bowl.  Whisk together all-purpose flour, whole wheat flour, cinnamon, nutmeg, pumpkin pie spice, cloves, salt and baking soda.  Set aside.
In the bowl of a stand mixer with the paddle attachment add the eggs, sugar, canola oil, applesauce and pumpkin puree.  Mix on medium-low speed until well combined.  About 4 minutes.  Lower the speed to low and slowly add the dry ingredients.  Mix until just combined.
Place 1 1/2 tsp. of the muffin mixture into each muffin cup.  Add one of the frozen/hardened cream cheeses to the center of the muffin.  Add more muffin mixture to cover the cream cheese making sure the muffin cup is 3/4 full.  Bake for 20-22 minutes rotating 1/2 through.  Cool completely before storing.
Recipe Adapted from:

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