Ingredients
Scale
Pumpkin Muffins:
- 1.5 cups pumpkin puree or 1 can
- 1/2 cup coconut sugar (or any other sugar)
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1/2 cup creamy almond butter
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1.5 cups all-purpose flour (or a 1:1 gluten-free flour blend)
- 1/2 tsp sea salt
- 1 tsp baking soda
Cream Cheese Filling:
- 2 tbsp cane sugar (coconut sugar can be used, but it will turn the mixture brown)
- 2 tsp non-dairy or dairy milk
- 1 tsp all-purpose flour (or gluten-free flour blend)
- 1/2 tsp vanilla bean paste or vanilla extract
- 4 oz softened cream cheese (or vegan cream cheese)
Instructions
- Preheat the oven to 375°F and line every other muffin cavity with a liner.
- In a large bowl, whisk together pumpkin puree, coconut sugar, vanilla extract, coconut oil, and almond butter until well combined.
- In a separate bowl, mix all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Add dry ingredients to wet and mix with a spatula until just combined.
- Use a double cookie scoop to fill muffin liners evenly and set aside.
- In a medium bowl, beat softened cream cheese with sugar, milk, flour, and vanilla until light and fluffy.
- Transfer cream cheese mixture to a piping bag or plastic baggie with a corner cut off. Pipe onto muffin tops.
- Sprinkle pumpkin seeds or pepitas if desired, then bake for 23 minutes.
- Let cool for 15-20 minutes before serving.
Notes
- Follow the wet-dry mixing order for best results.
- Use a rubber spatula to blend wet and dry ingredients.
- Opt for a double cookie scoop for even muffins.
- No piping bag? A plastic baggie works just fine.
- Use an electric mixer for fluffy cream cheese.
- Add pumpkin seeds or pepitas for extra flavor and texture.