Low sugar Pumpkin Muffins with Cream Cheese You are Going to Love!
I know pumpkin flavored desserts can sometimes phase out as November and December come by. However, I cannot say no to delicious low-sugar muffins when pumpkin and cream cheese are involved. Honestly, they are so good, you can make them year round
These pumpkin muffins with cream cheese filling are fluffy, lower in sugar, and full of bold flavors that go so well together. I enjoy it with tea, coffee, hot cocoa, or even just on its own as a midday snack.
The cream cheese filling is squeezed into the center and baked with the muffins. All you need after you make these muffins is a good book, and a cozy cup of tea or coffee.
This recipe uses the entire can of pumpkin. You don’t have to worry about saving leftovers in your fridge for days, then forget you have it and now have to feel guilty dumping it out.
How to Store Pumpkin Cream Cheese Muffins
Pumpkin muffins with cream cheese filling can be stored at room temperature in an airtight container for up to 4 days. Alternatively, store them in the refrigerator for up to a week. I would not recommend freezing them as the texture will change.
Let’s make these delicious muffins so you can enjoy them with your loved ones too. I just made them a few days ago. and I am already daydreaming about making them again.
Pumpkin Muffins with Cream Cheese Filling
Ingredients
Equipment
Method
- First, Preheat oven to 350F
- Next, in a medium bowl, add flour and orange zest. Rub the orange zest into the flour with your fingers to disperse evenly. Set aside.
- Next, squeeze the juice of that same orange to get 1/3 cup of juice and set aside.
- In a large mixing bowl, add brown and avocado oil and mix with a mixer until well combined.
- Next, add the orange juice, pumpkin spice, pumpkin puree, eggs, baking soda, and salt, and mix until smooth. (*Optional-You can add the baking soda to your orange juice before adding it to the batter)
- Add half the flour mixture and mix until flour is no longer visible. (Do not over mix)
- Finally, add the remaining flour mixture and mix once more until no flour is visible. Set aside.
- Add all the ingredients for the cream cheese filling into a medium mixing bowl and mix until everything is well combined.
- Fill it into a large ziplog bag and cut off a small corner.
- Line a muffin pan with unbleached liners and scoop pumpkin muffin batter onto each muffin cup. Fill it up to about 3/4 full.
- Pipe about a tablespoon of cream cheese filling into the center of each muffin.
- Bake for about 18-20 minutes or until a toothpick entered in the pumpkin batter comes out clean.
- Let it cool in the pan for about 5-10 minutes before removing and enjoy!
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