Pumpkin Cream Cheese Muffins   

45 min

12 servings

The minute there’s a whiff of autumn in the air, the hunt is on for the season’s best pumpkin treats. Don’t worry—you found it! Save your time and money by making your favourite fall muffin at home. This iconic Starbucks® treat will set you back at least $4 and packs a whopping 34 grams of sugar at the coffee shop. Epicure’s dupe has half the sugar but all the flavour and comfort you’re craving this harvest season.

Ingredients

  • 1 1⁄2 cups gluten-free all-purpose flour  
  • 1 pkg Pumpkin Cheesecake Mix   
  • 1 tsp baking powder  
  • 1 tsp baking soda 
  • 1 egg
  • 1 can (14 oz/398 ml) pumpkin purée 
  • 1⁄4 cup unsalted butter, melted
  • 1 1⁄2 tsp vanilla extract, divided 
  • 1⁄2 brick (8 oz/250 g) cream cheese, softened  
  • 3 tbsp icing sugar 

Preparation

  1. Preheat oven to 350° F. Lightly oil two Muffin Makers.
  2. In a large bowl, combine flour, mix, baking powder, and baking soda. Add egg, pumpkin, melted butter, and 1 tsp vanilla; mix until well combined. Set aside.
  3. In a medium bowl, beat cream cheese, remaining 1⁄2 tsp vanilla, and icing sugar. Transfer to a piping bag or a Ziploc bag with the corner snipped.
  4. Divide batter evenly between muffin wells, about 1⁄3 cup per well (they will be very full). Place the tip of the piping bag into the muffins one at a time and fill inside with cream cheese, evenly distributing between all the muffins and leaving a little dollop on top of each.
  5. Sprinkle muffins with pumpkin seeds, if desired.
  6. Bake 23–25 min, or until a toothpick inserted into the muffin comes out mostly clean. Let cool 10 min, then unmold to Cooling Racks to cool completely.

Nutritional Information

Per serving(1 muffin): Calories 220, Fat 8 g (Saturated 4.5 g, 0.2 0 g), Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 33 g (Fiber 1 g, Sugars 18 g), Protein 3 g.

Tips

Stir rolled oats, chopped pecans, or pumpkin seeds right into the muffin batter for added fibre.