These muffins are this month’s recipe for King Arthur’s Bake Along Challenge. They are called Inside-out Pumpkin Muffins. The original recipe has a streusel top which I skipped because I’m not a big fan of crumbly streusel (for the extra calories and extra work that it involves).
These muffins are moist and packed with pumpkin flavor. Recipe uses pumpkin puree and pumpkin spice (luckily I still have my homemade pumpkin pie spice from last year). I made them whole wheat flour for added fiber and nutrition, but the cool part is you won’t even know that they are made with whole wheat flour — they are that soft and moist. Cream cheese filling inside is rich and creamy and adds a nice tangy flavor to the muffins.
I made only half the recipe and my kids were disappointed that they didn’t have enough to take to school for snack. I can see myself making these again for them.
Don’t forget to check out what my fellow bread bakers have baked with pumpkin or pumpkin spice — links to their posts are at the bottom of the post.
Pumpkin Muffins with Creamcheese Filling
For the Muffins:
- 1½ cups Wholewheat flour all purpose flour or all purpose
- ½ cup Brown sugar Light
- ¼ cup Honey Corn syrup or dark
- 1 tsp Baking powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1½ tsps Pumpkin pie spice (homemade or storebought)
- 2 tbsps Egg replacer (whisked in 6tbsp water or use 2 large eggs)
- 1 cup Pumpkin puree (homemade or storebought)
- 1/3 cup milk Nondairy or dairy
For the Filling:
- 8 oz Cream cheese . , at room temperature
- ¼ cup Sugar Granulated
- ½ tsp Vanilla extract
- In a small bowl, combine softened cream cheese with sugar and set aside.
- Preheat the oven to 400°F. Line a 12-cup muffin pan with liners and spray the liners with cooking spray.
- In a large mixing bowl, whisk together brown sugar, honey, baking powder, baking soda, salt, pumpkin pie spice, egg replacer mixture (or the eggs), oil, pumpkin puree and milk. Mix well scraping down the sides and the bottom of the bowl.
- Add the flour and mix well until combined.
- Place 2tbsp of the muffin batter in each of the muffin cup, spreading to cover the bottom. Dollop a heaping tablespoon of the filling on top and cover it with 2tbsp of pumpkin batter.
- Bake the muffins for 18~20 minutes or until a cake tester inserted into the edge of the muffin comes out clean.
- Remove the muffins from the oven and let them cool for 5~10 minutes. Transfer them over to a cooling rack.
- These muffins are best when served them on the same day. Refrigerate for 3 days or freeze for longer storage.