Pumpkin Cream Cheese Muffins

Pumpkin spice and everything nice! These delicious Double Crème filled pumpkin muffins are a go to recipe for the fall season but can be enjoyed all year round!

Recipe and content provided by @tracysnutritiontips

Ingredients:

For the Cream Cheese Filling

• 150 g of dairy free cream cheese (~ ½ cup)

• 1 tsp flour

• 1 tbsp sugar

• ½ tsp vanilla extract

• 1 tsp unsweetened almond milk* optional, only if the filling is too thick

For the Batter

• 1 cup all-purpose flour

• ½ cup whole wheat flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 2 tsp cinnamon

• 1/8 tsp each of ground nutmeg, cloves, and ginger

• 1 cup pumpkin puree

• 1/3 cup + 2 tbsp vegetable oil

• ¼ cup unsweetened almond milk

• 1 tsp vanilla extract

• Scant ½ cup white sugar

• ¼ cup date or brown sugar

• Handful of pumpkin seeds, for topping

Directions:

1. Preheat oven to 375F

2. In a bowl, whip together the cream cheese, flour, sugar, vanilla extract, and almond milk until smooth. Transfer to a piping bag and place in the refrigerator.

3. In another bowl, whisk together the dry ingredients (omitting the sugars) until well combined and set aside.

4. In a separate bowl, combine the wet ingredients and sugars and mix thoroughly.

5. Add the wet ingredients into the dry ingredients and stir to combine, being careful not to over-mix. If the batter is too thick or dry, add almond milk 1 tbsp at a time until the batter resembles the consistency of oatmeal.

6. Using an ice cream scoop, portion the batter into a lined muffin tin.

7. Pipe a generous amount of the cream cheese filling into the center of each muffin, then sprinkle with pumpkin seeds.

8. Bake for 20-25 minutes at 375F, or until a toothpick inserted in the centre of the muffin comes out clean.