Pumpkin Cream Cheese Muffins
Better-than-Starbucks pumpkin cream cheese muffins! Made in your blender, these easy fall-spiced muffins are made with oats for a surprisingly nutritious fall treat.
Servings: 12 muffins
Equipment
- hand mixer
- 3-Tbsp cookie scoop (optional)
Ingredients
Cream Cheese Swirl
- 6 oz full fat cream cheese softened to room temperature
- 3 Tbsp maple syrup
- 1 egg yolk
Batter
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup maple syrup
- ⅓ cup olive oil
- 2 large eggs
- 2 ¼ cups rolled oats
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp table salt
- ½ tsp baking soda
- ½ tsp cinnamon
Other Ingredients
- raw pumpkin seeds for topping
Instructions
- Position oven rack to the middle and pre-heat to 350 F. Prepare a 12-cup muffin pan with liners and set aside.
- To a medium mixing bowl, add cream cheese, maple syrup, and egg yolk. Use your hand mixer to beat until combined and smooth, and set aside. If you don’t have a hand mixer, you can do this by hand with a wooden spoon or firm spatula – but it may take a few minutes.
- To a large blender, add all ingredients for the muffin batter. Blend until completely smooth, about 45-60 seconds.
- Transfer to your prepared muffin pan, filling each about 2/3 of the way to the top, until all batter is used up. I use a 3-Tbsp cookie scoop for this step.
- Spoon about 1-Tbsp of the cream cheese mixture on top of each muffin, making sure all of it gets used.
- Use a sharp knife to lightly swirl the cream cheese into the tops of each muffin.
- Sprinkle each muffin with a few pumpkin seeds.
- Transfer to the oven and bake for 18-23 minutes. The tops should look set and lightly cracked when they’re done.
- Let them cool in the pan for 5-minutes. Transfer to a wire rack to cool to room temperature, and enjoy!
Notes
- I use canned pumpkin puree, but homemade works too.
- Paper or silicone muffin liners work for this recipe.
Nutrition
Calories: 252kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 58mg | Sodium: 238mg | Potassium: 186mg | Fiber: 2g | Sugar: 17g | Vitamin A: 3430IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg