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Secret Swirly Pumpkin Cream Cheese Muffins

SECRET SWIRLY PUMPKIN CREAM CHEESE MUFFINS


  • Prep Time: 15
  • Cook Time: 20-23
  • Total Time: 35-38
  • Yield: 12 muffins 1x

Description Yum

The plushest of pumpkin muffins with a silky cheesecake frosting AND secret swirly cream cheese filling. No refined sugar, but DOUBLE deliciousness. 🖤


Scale

Ingredients

For the muffins

  • 1 3/4 cups all purpose flour
  • 2 tsp true cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (around 425g) 100% pumpkin purée 
  • 3/4 cup honey or maple syrup 
  • 2 large eggs
  • just over 1/3 cup rapeseed or olive oil
  • 1 tablespoon vanilla extract

For the secret cream cheese swirl—

  • 225g (just under a cup) cream cheese/ soft white cheese 
  • 2 generous tablespoons honey or maple syrup 
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

For the cream cheese frosting

  • 1/2 stick (around 50g) salted butter, softened 
  • 1 cup cream cheese/ soft white cheese
  • 3/4 cup honey or maple syrup
  • 1 tsp vanilla extract

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Instructions

  1. Preheat oven to 375°F / 180 C / Gas Mark 4. Arrange unbleached muffin cases in muffin tray. 
  2. In a medium bowl, whisk together flour, spices, baking soda and salt.
  3. In a large bowl, whisk pumpkin and honey together. Then add eggs, oil of choice and vanilla extract. Whisk until fully combined. 
  4. Pour in flour mixture a little at a time, whisking only until you see no lumps.
  5. Using a ladle, spoon batter into muffin cases, filling 3/4 of the way for each. 
  6. In a medium bowl, whisk cream cheese/ soft white cheese until smooth. Pour in honey, egg yolk and vanilla extract and whisk again until smooth and blended.
  7. Using a tablespoon, dollop one spoonful of the cream cheese mixture onto each muffin. Use a toothpick to swirl into the batter (think a few tiny swirls in a circular motion).
  8. Bake for 20-23 minutes, until the muffins are slightly springy to the touch (or an inserted toothpick comes out clean). 
  9. Store in an airtight container in the refrigerator.

Frosting: 

  1. Whisk together the butter and the cream cheese / soft white cheese. Pour in the honey and vanilla, then whisk again until silky smooth. Pop frosting in the refrigerator until chilled, and then smooth over completely cooled muffins.

Notes

* These muffins taste amazing fresh from the oven OR chilled—so feel free to bake ‘em the night before for the lushest breakfast everrr.