Servings 12
- Amount Per Serving
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 6g30%
- Cholesterol 55mg19%
- Sodium 210mg9%
- Potassium 120mg4%
- Total Carbohydrate 43g15%
- Dietary Fiber 2g8%
- Sugars 24g
- Protein 5g10%
- Vitamin A 3500 IU
- Vitamin C 1 mg
- Calcium 60 mg
- Iron 1.5 mg
- Vitamin D 10 IU
- Vitamin E 1 mg
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.05 mg
- Folate 20 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 90 mg
- Magnesium 20 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill the cream cheese filling before filling, so it holds its swirl.
- Weigh the pumpkin puree instead of using a cup measure for consistency.
- Do not overbake, the filling should stay soft, not firm like cheesecake.
- Store muffins in the fridge since the filling contains cream cheese.
Keywords:
spelt pumpkin muffins, cream cheese muffins, spelt baking, pumpkin muffins, fall baking
Equipment
- 12-cup muffin tin
- paper muffin liners
- mixing bowls
- hand mixer or whisk
- toothpick
- wire cooling rack
Tips
- Chill the cream cheese filling for 10 minutes before filling the muffins so it holds its swirl.
- Weigh the pumpkin puree instead of using a cup measure, since brands vary in moisture.
- Stop mixing the batter as soon as the flour disappears, the batter should stay thick.
- Fill muffin cups just under the rim so the batter and filling stay contained while baking.
- Check doneness at the muffin edge, not the cream cheese center, since the center stays soft.
Variations
- Swap half the brown sugar for maple syrup and cut the oil by 2 tablespoons for a caramel note.
- Stir 80 g chopped pecans into the batter for a crunchy layer under the cream cheese swirl.
- Use a dairy-free cream cheese alternative and swap the eggs for flax eggs for a fully dairy-free version.
Storage and Reheating
Spelt Pumpkin Cream Cheese Muffins keep in an airtight container in the fridge for 4 to 5 days. The cream cheese filling needs cold storage, so avoid leaving muffins out at room temperature for more than an hour.
Warm a muffin in the microwave for 15 to 20 seconds, or in a 150C / 300F oven for 5 to 6 minutes, until just warmed through. Avoid overheating, since the cream cheese center turns runny past warm.
To freeze, wrap muffins individually and store for up to 2 months. Thaw overnight in the fridge, then warm briefly before serving.
Serving Suggestions
Spelt Pumpkin Cream Cheese Muffins work well next to a mug of coffee or spiced tea for a simple breakfast. Add a side of Greek yogurt and fruit for a more filling morning plate.
For a fall brunch, set them out alongside crisp bacon and a bowl of soft scrambled eggs. They also pack well in a lunchbox or travel bag for an on-the-go snack.
