HOW TO: Make Organic Pumpkin Cream Cheese Muffins

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 molasses
  • 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.

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