Pumpkin Cupcakes with Cream Cheese Filling
Why try to make a pumpkin roll when these pumpkin cupcakes with cream cheese filling take away all of the headache? Get my foolproof recipe here.
Servings 12 people
Calories 121kcal
Ingredients
For the filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
For the muffins:
- 4 large eggs
- 2 cups raw cane sugar coconut sugar, granulated sugar or maple sugar can substitute
- 2 cups pumpkin puree or one 15 ounce can
- 1¼ cups avocado oil melted butter or vegetable oil can substitute
- 3 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
For the crumble:
- ½ cup raw cane sugar coconut sugar, granulated sugar or maple sugar can substitute
- 5 tablespoons flour
- 1½ teaspoons ground cinnamon
- 4 tablespoons cold unsalted butter cut into pieces
Instructions
- Preheat the oven to 350.
- In a small bowl beat the cream cheese and powdered sugar. Set aside.
- In a large bowl mix the eggs, oil, pumpkin, and sugar. Set aside.
- Then in another bowl mix the flour, pumpkin pie spice, salt, and baking soda. No need to sift.
- Slowly add the dry ingredients to the wet and mix until just combined.
- Line or spray a muffin tin.
- Add about a tablespoon of batter to the bottom of the muffin tin.
- Scoop about a teaspoon of filling into the center of each muffin cup (or an amount a little larger than a quarter)
- Cover with batter, about ¾ of the way up the muffin tin.
To make the crumble:
- In a medium bowl, cut the cinnamon, sugar, flour and butter together with your fingers, a pastry cutter, or two knives until it resembles coarse crumbs. Sprinkle over each muffin. Bake for 18-22 minutes or until a toothpick comes out clean.
Nutrition
Calories: 121kcal