Easy Pumpkin Cream Cheese Muffins

Eating pumpkin is tough for me because I tend to be picky when it comes to dishes that include or are made up of pumpkins, and there are only a few recipes that I enjoy. One of those is this pumpkin cream cheese muffin by HidaMari Cooking on YouTube.

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This baked good is one of the best recipes for pumpkin that you can find on the internet and it’s proven delicious that even those who don’t eat pumpkin will love this treat. This recipe can yield 5 hearty and healthy muffins so feel free to double the ingredients to feed more people.

Ingredients for Pumpkin Cream Cheese Muffins:

Steamed Pumpkin

• 140 grams or about 1/8 of a pumpkin
• 2½ tsp of sugar
• ½ tsp of salt
• 5½ tbsp of water

Batter

• ¼ cup of steamed pumpkin
• 2½ tbsp of sugar
• 1 whole egg
• 1 tsp of vanilla extract
• 3½ tbsp of rice oil
• ½ cup of rice flour
• 2 tbsp of ground almond
• ¾ tsp of baking powder

Topping

• Steamed pumpkin
• Cream cheese
• Pumpkin seeds

How to Make Pumpkin Cream Cheese Muffins:

Step 1

Cut the squash into bite-sized pieces, remove the seeds, and rinse them clean. Place them in a pan, then toss them in salt, and rearrange them so their skin side is facing down. Add the sugar and water on top, then bring it to the stove over medium heat, and let it boil. Cover the pan with the lid, then let the pumpkins steam for about 10 minutes or until fork tender, and then turn off the heat.

Step 2

Remove the pan from the stove, then take off the lid, and let the remaining heat continue to cook the pumpkins until all of the water is absorbed. Reserve some of the steamed pumpkins for topping later, then bring the remaining to a large bowl, and squash them until smooth. Add the sugar, then mix them until incorporated, add the whole egg, vanilla extract, and oil, and keep mixing until fully combined.

Step 3

Next, add the rice flour, ground almonds, and baking powder, then continue to mix until evenly combined, and divide the batter into 5 muffin cups lined with muffin liners. Top each batter with the reserved steamed pumpkin, cream cheese, and pumpkin seeds, then place them in an oven preheated at 170°C or 338°F, and allow them to bake for about 18 to 23 minutes or until a toothpick inserted at the center comes out clean. Remove them from the pan, then serve immediately, and enjoy!

*All image credit belongs to HidaMari Cooking via YouTube. Follow and subscribe to her channel for more!

Easy Pumpkin Cream Cheese Muffins