Subtly sweet with a burst of cream cheese filling, these muffins are a great dupe for the Pumpkin muffins at Starbucks. I make mine with Stevia, but you can substitute it with real sugar if you desire. These go great as part of your morning meal, or as a light dessert at the end of the day!
Prep Time: 20 Minutes | Cook Time: 19 Minutes | Total Time: 39 Minutes
Special Equipment
One Standard Sized Muffin Tin (12")
Three Medium-Large Mixing Bowls
One Wisk
One Rubber Spatula
Electric Hand Mixer
One Gallon Sized Ziplock Bag (or Piping Bag)
Muffin Cups (Optional)
Ingredients (US Standard)
Cake (Dry Ingredients)
1-1/2 cups All Purpose Flour (or White Wheat Flour)
3/4 cup Stevia (or Granulated White Sugar)
1 tsp Pumpkin Pie Spice
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
Cake (Wet Ingredients)
1/4 cup Unsalted Butter (melted and cooled - see Preparation Step 1)
1-1/2 cup Pure Pumpkin Puree (Use the puree - NOT the pie filling)
1 Large Egg (beaten)
1 tsp Vanilla Extract
Cream Cheese Filling
4oz Philadelphia 1/3 Less Fat Neufchatel Cheese (or use Cream Cheese) (Softened - See Preparation Step 2)
1 tsp All Purpose Flour (or White Wheat Flour)
1 tsp Unsweetened Vanilla Almond Milk (or milk of choice)
1/2 tsp Vanilla Extract
2 tbsp & 2 tsp Stevia (or Granulated White Sugar)
Ingredients (Metric)*
Cake (Dry Ingredients)
180g All Purpose Flour (or White Wheat Flour)
150g Stevia (or Granulated White Sugar)
2g Pumpkin Pie Spice
5g Baking Powder
5g Baking Soda
1.4g Salt
Cake (Wet Ingredients)
57g Unsalted Butter (melted and cooled - see Step 1)
366g Pure Pumpkin Puree (Use the puree - NOT the pie filling)
1 Large Egg (beaten)
5mL Vanilla Extract
Cream Cheese Filling
112g Philadelphia 1/3 Less Fat Neufchatel Cheese (or use Cream Cheese) (Softened - See Step 2)
3g All Purpose Flour (or White Wheat Flour)
5mL Unsweetened Vanilla Almond Milk (or milk of choice)
2.5mL Vanilla Extract
28g Stevia (or Granulated White Sugar)
*All metric units are converted and should be considered more or less.
Method
Preparation
First, melt 1/4 cup of butter into a small bowl by microwaving it, covered, for about 30-40 seconds and stirring. Place it in your refrigerator until needed.
Now, place your Cheese in one of your mixing bowls and set aside.
Preheat the oven to 350°F (177°C).
Use cooking spray to grease the bottom and sides of your muffin tin. Remove excess grease with a paper towel. Line with optional muffin cups if desired.
Cake
Add all Dry Ingredients (Flour, Stevia, Pumpkin Pie Spice, Baking Powder, Baking Soda, Salt) to one Mixing Bowl. Stir with fork until well combined, and set aside.
Add all Wet Ingredients (Unsalted Butter, Pure Pumpkin Puree, Beaten Egg, Vanilla Extract) to your second mixing bowl. Combine with a whisk until all ingredients are fully integrated.
Pour the Wet Mixture into the Dry Mixture. Use a rubber spatula to combine until no dry mixture is remaining.
Evenly distribute the mix into your Muffin tin. It will be a heaping 1/4 cup of mixture go into each muffin cup, more or less.
Cream Cheese & Baking
Add all remaining Cream Cheese Ingredients (Flour, Milk, Vanilla Extract, Stevia) to your mixing bowl with the Cheese that you did in Preparation Step 2.
Combine with your Electric Hand Mixture until all ingredients are well integrated and texture is smooth.
Use a spoon to scoop your cream cheese into your ziplock or piping bag. Cut one of the bottom corners of your ziplock bag if you are using one, otherwise cut your piping bag where indicated.
Holding your bag firmly, press the cut end of the bag into one of the muffins. Then gently push the cream cheese out of the bag, leaving a dollop on top. Repeat for all cupcakes.
Bake for about 18 minutes. If your muffin does not pass the "toothpick test", bake for an additional 60-90 seconds until it does.
Allow the muffins to set in the tin for 10 minutes before transferring to a wire rack to cool. These muffins should be stored in the refrigerator and eaten within 5 days. Alternatively, they can be wrapped in plastic wrap and frozen until desired.
Nutritional Data (With All Purpose Flour and Stevia)
Servings: 12
Serving Size: 1 Muffin
Calories: 132 | Protein: 3| Carbs: 14 | Fiber: 1 | Fats: 6
Nutritional Data (With All Purpose Flour and Sugar)
Servings: 12
Serving Size: 1 Muffin
Calories: 180 | Protein: 3| Carbs: 27 | Fiber: 1 | Fats: 6
Nutritional Data (With White Wheat Flour and Stevia)
Servings: 12
Serving Size: 1 Muffin
Calories: 127 | Protein: 3| Carbs: 14 | Fiber: 3 | Fats: 6
This recipe is derived from "Pumpkin Cream Cheese Muffins" by Silly Girl's Kitchen. Substitutions were made, steps were rewritten for clarity, and nutritional information was re-calculated.
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