Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are soft, spiced, and perfectly moist — everything you love about fall baking, but made a little more nourishing. Instead of coconut oil, these are made with butter for a rich, bakery-style flavor. The creamy, lightly sweetened cream cheese swirl adds just the right touch of sweetness without overdoing it.

Perfect for breakfast, snacks, or your next cozy weekend bake. 🍂

Ingredients

Muffins

• ¼ cup butter, melted and cooled

• 2 tbsp maple syrup

• 3 large eggs, room temperature

• ⅔ cup pumpkin puree (unsweetened)

• 1 tsp vanilla extract

• 2 cups almond flour

• 2 tsp pumpkin pie spice

• ½ tsp cinnamon

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

Cream Cheese Filling

• 4 oz cream cheese, softened

• 1 tbsp honey

• ¼ tsp vanilla extract

(Makes 8 large muffins)

Instructions

1. Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.

2. Mix the wet ingredients:
   In a large bowl, whisk together melted butter, maple syrup, eggs, pumpkin puree, and vanilla until smooth.

3. Add the dry ingredients:
   In a separate bowl, whisk almond flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
   Fold the dry mixture into the wet ingredients until just combined — don’t overmix.

4. Prepare the cream cheese filling:
   In a small bowl, whisk softened cream cheese, honey, and vanilla extract until smooth and fluffy.

5. Assemble the muffins:
   Add about 1–2 tbsp of muffin batter into each muffin cup and press down lightly.
   Spoon a small amount of cream cheese filling into the center, saving a little for the tops.
   Divide the remaining batter evenly over the muffins to cover the filling.
   Add a small dollop of cream cheese filling on top and use a toothpick to create a swirl pattern.

6. Bake:
   Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F and bake for an additional 20–23 minutes, or until a toothpick comes out clean.

7. Cool:
   Let muffins cool for 5 minutes before transferring to a wire rack.

Tips

• For extra texture, sprinkle crushed pecans or pumpkin seeds on top before baking.

• Use room-temperature ingredients for a smooth, even batter.

• These store beautifully in the fridge for up to 5 days — just reheat slightly before enjoying.