pumpkin muffin, organic pumpkin, pumpkin recipe

Organic Cream Cheese Pumpkin Muffin Ingredients

Filling:

  • 8 oz. organic cream cheese at room temp
  • 1 cup organic powdered sugar
  • 1 tbs vanilla
Muffins:
  • 3 cups organic all purpose flour (whole wheat works too)
  • 1 tsp. aluminum free baking powder
  • 4 tbs. organic cinnamon
  • 2 tbs. organic nutmeg
  • 2 cup organic cane sugar
  • 1 tbs. organic or natural┬ámolasses
  • 4 large organic eggs
  • 1 1/4 organic oil (I used og canola, but coconut oil would work too)
  • 15 ounces organic pumpkin
Topping:
  • 4 tbs. organic flour
  • 1/2 cup organic brown sugar
  • 2 tbs. organic cinnamon
  • 4 tbs. butter cut into pieces

organic pumpkin muffin, pumpkin muffin, step 1 pumpkin muffins

Step 1: Make The Filling

Make sure your cream cheese is room temperature. Use a blender and beat the cream cheese, powdered sugar, and vanilla on high speed until smooth. Spoon the mix into a log shape onto wax or parchment paper or plastic wrap. Roll tightly and freeze for at least 2 hours. You want it firm enough to cut into pieces.

organic pumpkin muffin, pumpkin muffin, step 2 pumpkin muffin

Step 2: Mix Wet Ingredients

Once your filling is frozen, you can begin the batter. Preheat oven to 350. In a mixing bowl combine the 4 eggs, oil, sugar, and pumpkin. Beat low/medium speed with an electric beater.

organic pumpkin muffin, pumpkin muffin, step 3 pumpkin muffin

Step 3: Mix Dry Ingredients

In a bowl sift the flour, spices, and baking soda.

organic pumpkin muffin, pumpkin muffin, step 4 pumpkin muffin

Step 4: Mix Ingredients

Slowly add the dry ingredients to the wet mix and blend.

organic pumpkin muffin, pumpkin muffin, step 5 pumpkin muffin

Step 5: Put in Muffin Tin

Using eco-friendly liners or grease the pan, pour just enough batter into the muffin pans to cover the bottom. Pull the cream cheese mix out of the freezer and cut into pieces. Place in the middle of the muffins. Then pour batter on top of the cream cheese- make sure you cover completely.

organic pumpkin muffin, pumpkin muffin, step 6 topping pumpkin muffin

Step 6: Make Topping

In a bowl, add flour, sugar, spice, and butter. With 2 forks break the butter pieces up so you have a crumbly mixture. Then add the topping to cover the whole muffin top. Put into oven and bake for 20 minutes or until cooked through. Wait at least 15 minutes before tasting… the cream cheese filling is super hot. Store in refrigerator and enjoy!

organic pumpkin muffin, pumpkin muffin, recipe pumpkin muffin

Organic Cream Cheese Pumpkin Muffins Recipe

Ingredients

Filling:

  • 8 oz. organic cream cheese at room temp
  • 1 cup organic powdered sugar
  • 1 tbs vanilla
Muffins:
  • 3 cups organic all purpose flour (whole wheat works too)
  • 1 tsp. aluminum free baking powder
  • 4 tbs. organic cinnamon
  • 2 tbs. organic nutmeg
  • 2 cup organic cane sugar
  • 1 tbs. organic or natural┬ámolasses
  • 4 large organic eggs
  • 1 1/4 organic oil (I used og canola, but coconut oil would work too)
  • 15 ounces organic pumpkin
Topping:
  • 4 tbs. organic flour
  • 1/2 cup organic brown sugar
  • 2 tbs. organic cinnamon
  • 4 tbs. butter cut into pieces

Filling:

Make sure your cream cheese is room temperature. Use a blender and beat the cream cheese, powdered sugar, and vanilla on high speed until smooth. Spoon the mix into a log shape on to wax or parchment paper or plastic wrap. Roll tightly and freeze for at least 2 hours. You want it firm enough to cut into pieces.

Muffins:

Preheat oven to 350. In a mixing bowl combine the 4 eggs, oil, sugar, and pumpkin. Beat low/medium speed with an electric beater. In a bowl sift the flour, spices, and baking soda. Slowly add the dry ingredients to the wet mix and blend. Using eco-friendly liners or grease the pan, pour just enough batter into the muffin pans to cover the bottom. Pull the cream cheese mix out of the freezer and cut into pieces. Place in the middle of the muffins. Then pour batter on top of the cream cheese- make sure you cover completely.

Topping:
In a bowl, add flour, sugar, spice, and butter. With 2 forks break the butter pieces up so you have a crumbly mixture. Then add the topping to cover the whole muffin top. Put into oven and bake for 20 minutes or until cooked through. Wait at least 15 minutes before tasting… the cream cheese filling is super hot. Store in refrigerator and enjoy!