A Sweet Reminder

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!

Ingredients

Streusel

  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup old-fashioned rolled oats or quick oats
  •  teaspoon sea salt
  • 4 tablespoons unsalted butter, softened at room temperature

Filling

  • 1 cup cream cheese, brick style, softened at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract

Muffins

  • 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
  •  cup almond milk, room temperature
  • 1 ½ cups all-purpose flour

Instructions

  • 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