Pumpkin Cream Cheese Muffins

Makes: 1 dozen


1 3/4 cups unbleached all purpose flour
1/2 cup crushed pecans
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 cup pumpkin puree
¼ cup maple syrup
¼ cup + 2 tablespoons melted Organic Butter Unsalted
¼ cup milk
2 large eggs
1 teaspoon vanilla extract

Cream Cheese Filling
4 oz Farmhouse Cream Cheese, room temperature
1 tablespoon cane sugar
1 egg yolk


Preheat oven to 375˚ and line a muffin tin with paper liners.

In a large bowl, combine the dry ingredients (the flour through the salt) in a large bowl. In a separate bowl, whisk together the pumpkin puree, maple syrup, melted butter, milk, eggs, and vanilla extract. Pour into the dry ingredients and stir until combined.

In a small bowl, beat together the cream cheese, sugar, and egg yolk until smooth.

Take ¾ of the batter and divide, roughly the size of an ice cream scoop, into the muffin tin. Place a spoonful, roughly 1 tablespoon, of cream cheese on top and then top with the remaining ¼ muffin batter.

Bake for 20 to 24 minutes until the muffins have domed and a knife comes out clean when inserted into the middle. Let cool before eating.

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