After visiting a local coffee shop last week, we were reminded of the extreme yumminess of cream cheese filled pumpkin muffins. We are pumpkin fans through and through, but when you bite into a warm pumpkin muffin and inside is a little surprise of cream cheese frosting oh my. Heart burst! Inside-Out Pumpkin Muffins = love sweet pumpkin love!
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup old-fashioned rolled oats or quick oats
- ⅛ teaspoon sea salt
- 4 tablespoons unsalted butter, softened at room temperature
- 1 cup cream cheese, brick style, softened at room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup pure pumpkin puree
- 2 large whites eggs
- ½ cup packed light brown sugar
- 3 tablespoons canola oil
- ¼ cup maple syrup
- ½ teaspoon sea salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup almond milk, room temperature
- 1 ½ cups all-purpose flour
Preheat the oven to 400°F and line a 12-cup standard muffin pan.
Make the streusel by whisking together the flour, sugar, oats, and salt. Cut in the butter using a fork or pastry cutter. Set aside.
Make the filling by beating together all the ingredients until smooth and creamy. Set aside.
In a large bowl, whisk together the pumpkin, egg whites, sugar, oil, maple syrup, salt, spices, baking powder, soda, and almond milk.
Add the flour all at once and whisk just until combined
Drop 2 tablespoons of batter into the prepared muffin cups. If needed, use the back of a spoon to spread the batter to cover the bottom. Top with 1 tablespoon of filling, followed by an additional 2 tablespoons of batter. Sprinkle with streusel.
Bake for 18 – 20 minutes until a toothpick inserted into the side of the muffin comes out clean.
Let cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.
*recipe inspired by The PKP Way