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Pumpkin Muffins with Cream Cheese Filling

An incredibly moist and delicious muffin filled with cream cheese frosting.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Equipment Method

Ingredients
  

For the Cream Cheese Frosting

Equipment

  • 12 count cupcake pan
  • 12 unbleached cupcake liners

Method
 

  1. First, Preheat oven to 350F
  2. 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.
  3. Next, squeeze the juice of that same orange to get 1/3 cup of juice and set aside.
  4. In a large mixing bowl, add brown and avocado oil and mix with a mixer until well combined.
  5. 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)
  6. Add half the flour mixture and mix until flour is no longer visible. (Do not over mix)
  7. Finally, add the remaining flour mixture and mix once more until no flour is visible. Set aside.
Make the Cream Cheese Frosting
  1. Add all the ingredients for the cream cheese filling into a medium mixing bowl and mix until everything is well combined.
  2. Fill it into a large ziplog bag and cut off a small corner.
Bringing it all together
  1. Line a muffin pan with unbleached liners and scoop pumpkin muffin batter onto each muffin cup. Fill it up to about 3/4 full.
  2. Pipe about a tablespoon of cream cheese filling into the center of each muffin.
  3. Bake for about 18-20 minutes or until a toothpick entered in the pumpkin batter comes out clean.
  4. Let it cool in the pan for about 5-10 minutes before removing and enjoy!