Pumpkin Muffins With Cream Cheese Filling

Place about a teaspoon of the cream cheese filling into your well in the muffin mixture. In your electric mixer or with a hand mixer beat the cream cheese until smooth. Add coconut oil beat to combine. Set aside 12 cup of cheesecake filling for later.

Pumpkin Cream Cheese Swirl Muffins The Novice Chef

Add the dry ingredients and beat.

Pumpkin Muffins With Cream Cheese Filling. Fill greased or paper-lined muffin cups one-fourth full. In another bowl whisk the egg milk pumpkin and oil. Add a heaping spoonful of the cream cheese mixture to each muffin.

Bake for 25 -30 minutes until the top of the muffin is firm. In a bowl combine almond flour coconut flour Xantan Gum salt and pumpkin pie spice. In a bowl beat together erythritol and egg for 1 minute.

Place one cream cheese cube in. Scoop about a tablespoon of the filling into the center of each. Ingredients 1½ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon ground cloves 1 teaspoon pumpkin pie spice ¼ teaspoon ground cardamom ½ teaspoon ground ginger ½ teaspoon salt ½ teaspoon baking soda 1 cup packed dark brown sugar 2 eggs.

Top the muffins evenly with the remaining batter. Add a scoop of pumpkin batter to each muffin cavity and use the back of a spoon to work the batter up the sides of the cavity creating a well in the center. Bake for 25 minutes or until the muffins are cooked in the middle.

Place 1 heaping tablespoon of the cream cheese filling in the center of each cup if using soufflé molds if using regular muffin tins place 2 teaspoons of the filling in the center. Fill the muffin cups about 12 to 34 of the way full with the batter. Butter or spray each muffin cup with a non stick vegetable spray.

Fill each cup with the remaining pumpkin batter covering the cream cheese evenly. Stir into dry ingredients just until moistened. Place your oven rack in the middle of your oven.

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