Well, it’s that time of year again!
Back to school. Back to early, busy, often-stressful mornings, and back to scrambling to feed hungry mouths before we rush out the door every day.
I am always looking for ways to get one step ahead of this mad-hunger-rush in the mornings, and these fun little pumpkin muffins are a perfect make-ahead meal-on-the-go!
They are sweet, but not-too-sweet, with a fun little cream cheese, chocolate chip layer. Because we all know a few chocolate chips never hurt anything! (But do feel free to leave out the chocolate chips if you’re not a fan… stir a teaspoon of pumpkin pie spice into the cream cheese filling and they will still be delicious!)
Whip these muffins up when you have a few spare minutes and then freeze them. Take a few out the night before and thaw on the counter, and you’ve got an instant, almost healthy breakfast ready!
Calm down, I said ‘almost’ healthy!
They are full of pumpkin after all, which is a vegetable and makes them healthy enough in my book! ;o)
- 1 (8oz) package cream cheese, softened
- 1/3 cup sugar
- 1 large egg, room temperature
- 1 cup mini chocolate chips
- 2 cups pumpkin purée
- 3 large eggs
- 2/3 cup melted coconut oil
- 3 tablespoons milk or cream
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 1 cup sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
In a medium bowl, mix together the cream cheese, 1/3 cup sugar and egg until smooth. Stir in the chocolate chips. Place the whole bowl into the freezer for a few minutes while you line a baking sheet with waxed paper. Scoop the cream cheese mixture into little balls on the baking sheet. Freeze for about 30 minutes, or until firm.
Preheat the oven to 350ºF. Line two 24-ct mini-muffin tins with paper liners. (You may not fill every one, but you can remove those extra liners later and put them away to use another time!)
In a medium bowl, mix together the wet ingredients (pumpkin, eggs, coconut oil, milk & vanilla) until well blended.
In a large bowl, whisk together the dry ingredients (flour, sugar, spices, baking soda, baking powder & salt).
Stir the wet ingredients into the dry ingredients until just blended and then scoop into the paper-lined muffin tins (about 2/3 full).
Take the cream cheese balls out of the freezer and press one down into the center of each muffin. You want the muffin batter to come up around the sides!
Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out almost clean. Let cool for about 10 minutes before removing from the pan to cool completely.
**If you are making these ahead, freeze them in an airtight container or freezer bag for up to 3 months. Thaw on the counter overnight to serve!**