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
- ⅛ 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
- ⅓ cup almond milk, room temperature
- 1 ½ cups all-purpose flour
Instructions
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Preheat the oven to 400°F and line a 12-cup standard muffin pan.
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Make the streusel by whisking together the flour, sugar, oats, and salt. Cut in the butter using a fork or pastry cutter. Set aside.
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Make the filling by beating together all the ingredients until smooth and creamy. Set aside.
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In a large bowl, whisk together the pumpkin, egg whites, sugar, oil, maple syrup, salt, spices, baking powder, soda, and almond milk.
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Add the flour all at once and whisk just until combined
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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.
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Bake for 18 – 20 minutes until a toothpick inserted into the side of the muffin comes out clean.
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Let cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.
*recipe inspired by The PKP Way
Sister Sweetly 