Soft Cream Cheese Stuffed Pumpkin Muffins

Hunting season means we need all the snacks and these cream cheese stuffed Pumpkin Muffins are a delicious treat to snack on any time of day! Made with no refined sugars, these pumpkin muffins are healthier and can be made gluten free too.

Pumpkin muffins or quick breads have to be one of the best parts of pumpkin season. The pumpkin just produces the most soft and moist muffins that melt in your mouth! Pair that with the combination of dark chocolate and a silky cream cheese centre, these muffins are everything you could want.

These pumpkin muffins are an extremely easy recipe you can throw together in no time. You start by mixing all of your wet ingredients together in a bowl. Fold in the dry ingredients, followed by the chocolate chunks. Once combined, simply scoop the batter into muffin tins then pipe a simple cream cheese filling into each muffin. Bake them until lightly golden and enjoy warm for a delicious little treat.

I love this recipe because it uses simple ingredients and no refined sugars so you can feel good about feeding it to your family. These muffins freeze really well and can also be made as mini muffins if you like for kids! Whether you enjoy these with a hot cup of coffee or as a mid day snack out in the bush, they won’t disappoint.

Tips for Making Perfect Cream Cheese Stuffed Pumpkin Muffins

1. Make sure to use room temperature ingredients so that the melted butter doesn’t go chunky when mixed in. This also helps the muffins bake the best.
2. Anytime you are mixing muffin batter, you want to just mix it until combined. Over mixing the batter can cause your muffins to be more tough and can create undesired air pockets.

Cream Cheese Stuffed Pumpkin Muffin Ingredients

Pumpkin– You want pure canned pumpkin purée.

Butter– I like salted but unsalted works too.

Maple Syrup– This is the sweetener in this recipes to keep it refined sugar free.

Eggs– Room temperature is best.

Greek Yogurt– use full fat greek yogurt or sour cream.

Flour– This can be all purpose flour or Bobs Red Mill 1 to 1 gluten free flour.

Baking Powder & Baking Soda– You want both for this recipe.

Pumpkin Pie Spice– This is a blend of cinnamon, nutmeg, cloves, ginger and all spice.

Cream Cheese– Make sure it is room temperature so it is soft enough to mix and get nice and smooth.

Mix Ins- You can do dark chocolate, semi sweet chocolate, pecans or walnuts.

The Steps

1. Preheat your oven to 425F and grease a 12 count muffin tin.
2. Then, start by whisking together the melted butter, pumpkin, eggs, maple syrup, sour cream and sugar (if adding).
3. Once combined, whisk together the flour, spices, baking powder, baking soda, and salt in a separate bowl.
4. Add the flour mixture into the pumpkin mixture and gently stir just until combined and no flour spots remain.
5. Lastly, fold in the chocolate chunks or nuts of your choosing.
6. Take a large cookie scoop or spoon, and scoop the muffin batter into the prepared muffin tin.
7. Then, stir together the cream cheese and 3 tbsp of maple syrup in a bowl until nice and smooth.
8. Add the cream cheese mixture to a piping bag or a ziplock bag bag with the corner cut, then gently press the tip about half way into one of the muffins and slowly pull up as you squeeze to stuff each muffin.
9. Repeat this until each muffin in filled, then I like to add a few extra chocolate chunks on top and bake the muffins for 6 minutes, then reduce the heat to 350F and bake for another 13-15 minutes.
10. Remove the muffins from the oven and allow to cool for just a few minutes before removing from the pan and enjoying warm!

If you give this recipe a try, leave a comment or a recipe review below!

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