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Recipes

Pumpkin Muffins with Cream Cheese Filling

Hope Korenstein

I have been on a campaign to convince myself that muffins are actually a healthy breakfast option. Take these pumpkin muffins. They have tons of pumpkin (a vegetable! healthy!). And I’ve added flaxmeal to the batter as well for a nutty undertone (fiber! healthy!). But when I discovered how delicious they are with some orange scented cream cheese on top, I decided that they had been unfairly dragged into cupcake territory, and had to be reclassified as Dessert. Which was a problem. I solved it by stuffing the center with the cream cheese, instead of frosting the top, and added a bunch of turbinado sugar for a crispy cap. Voila! Healthy breakfast food that is also seriously delicious.

Pumpkin Muffins with Cream Cheese Filling

Makes about 18 muffins


For the pumpkin muffins:

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp allspice

1 tsp ginger

1 tsp vanilla

1/2 cup white sugar

3/4 cup brown sugar

3 Tbs maple syrup

1 cup milk

1/3 cup vegetable oil

1 generous cup canned pumpkin

1/4 cup flax meal

1 egg

For the cream cheese filling

6 oz cream cheese

2 tsp orange juice

1-2 tsp orange zest

3 Tbs sugar

1 tsp vanilla

Turbinado sugar, for sprinkling on top

Directions:


Preheat the oven to 400 and prepare a muffin tin with about 18 muffin cups.  

Zest an orange, and then squeeze a couple of teaspoons of fresh orange juice.  Mix it with the cream cheese, sugar, and vanilla until smooth.  Refrigerate until you are ready to use. 

Whisk together canned pumpkin with the oil, egg, milk, sugar, and vanilla.  Add the maple syrup, the spices and the flax meal.  Add the flour and mix with a wooden spoon until just combined.

Fill each muffin about 1/3 of the way with the pumpkin mixture.  Then add a small dollop — about a teaspoon — of the cream cheese mixture into the center of each one.  Cover with a big dollop of the pumpkin mixture, until the muffin cups are filled a little more than 2/3 of the way, and the cream cheese dollop is covered completely.

Sprinkle each muffin thoroughly with turbinado sugar, to give it some crunch on top.

Bake for about 22 minutes.

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