Cooked - Ultra-moist Maple Pumpkin Olive Oil Muffins With A Vanilla Bean Cream Cheese Center

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Ultra-moist Maple Pumpkin Olive Oil Muffins With A Vanilla Bean Cream Cheese Center

12.0

2 cups (250 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice

1 can (15 oz / 425 g) pumpkin purée

2 large eggs

½ cup (100 g) packed brown sugar

½ cup (120 ml) pure maple syrup

½ cup (120 g) Greek yogurt

½ cup (120 ml) extra virgin olive oil

1 teaspoon vanilla bean paste (or vanilla extract)

8 oz cream cheese, softened

3 tablespoon granulated sugar

2 teaspoon all-purpose flour

1 teaspoon pure vanilla bean paste

Pinch salt

Pepitas

Heat oven to 350°F (175°C).
Filling: Beat cream cheese, sugar, flour, vanilla, and a pinch of salt until smooth. Place in piping bag & chill.
Dry: Whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
Wet: Whisk pumpkin, eggs, brown sugar, maple syrup, yogurt, olive oil, and vanilla until glossy.
Combine: Fold dry into wet until just blended — don’t overmix.
Fill: divide batter into 12 muffins then squeeze cheesecake filling into each muffin. sprinkle pepitas
Bake 20–25 min, until golden and set. Cool 10 min, then transfer to a rack.
Serve: Enjoy warm (gooey center!) or chilled for cheesecake texture.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch🍰Dessert

Season🍂Fall

DifficultyEasy ⏰ 25m

Created this week

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