With lingering late-summer temperatures outside, we are ready to summon crisp autumn breezes the best way we know how: baking with cinnamon, spice, and real pumpkin.
Inspired by the beloved Half Baked Harvest recipe, these pumpkin cream cheese muffins bring all the comfort of fall into your kitchen. Spiced pumpkin puree creates an exceptionally moist, tender crumb naturally rich in beta-carotene and dietary fiber, while a ribbon of lightly sweetened cream cheese adds a rich finish. They pair naturally with your morning routine, an afternoon coffee break, or a weekend family brunch.
Ingredients
- Pumpkin Base:
- 1 3/4 cups whole-wheat pastry flour (or all-purpose flour)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
- 1/2 tsp fine sea salt
- 1 cup pure pumpkin puree (not pumpkin pie mix)
- 1/2 cup pure maple syrup or honey
- 1/3 cup melted coconut oil or avocado oil
- 2 large eggs
- 1 tsp pure vanilla extract
- Cream Cheese Swirl:
- 4 oz Neufchâtel or cream cheese, softened
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
Quick Preparation
Step One: Mix Dry and Wet
Whisk together the flour, baking soda, spices, and salt in a medium bowl. In a separate bowl, whisk pumpkin puree, maple syrup, oil, eggs, and vanilla until smooth. Gently fold the dry ingredients into the wet mixture until just combined.
Step Two: Prepare the Swirl
In a small bowl, beat the softened cream cheese, maple syrup, and vanilla until creamy.
Step Three: Layer and Swirl
Divide the pumpkin batter among 12 lined muffin cups. Spoon a dollop of the cream cheese mixture onto each muffin, then use a toothpick to gently swirl the cream cheese into the batter.
Step Four: Bake
Bake at 350°F (175°C) for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
