Pumpkin pancake muffins with maple cream cheese swirl

6 servings
15 min
23 min
Very Easy


Number of serving: 6
1 3/4 cup. flour (can use a combo of whole wheat and all purpose if you'd like)

2 teaspoons. baking powder

1/2 teaspoon baking soda

1/2 teaspoon . salt

1 teaspoon . cinnamon

1/4 teaspoon cloves

1/8 teaspoon . nutmeg

1/2 cup. sugar

2 tablepsoons. pure maple syrup (sorry Aunt Jemima, you're not welcome in this recipe!)

1/4 cup. plain nonfat yogurt

1/4 cup. canola oil

1 egg + 1 yolk

3/4 cups pumpkin

1/2 cup. buttermilk


2 oz. cream cheese softened

2 tablespoons. pure maple syrup

2 tablespoons. powdered sugar


  • Preheat oven 350 degrees. Prepare muffin tin with 12 liners or nonstick spray. In a small bowl, combine 3 filling ingredients until well blended. Set aside.
  • Make muffin batter: mix dry ingredients, flour through nutmeg, in large bowl. In separate bowl, whisk sugar with remaining wet ingredients (maple syrup through buttermilk) until combined.
  • Make a well in flour mixture and pour in wet ingredients. Mix only until dry ingredients become moistened - do not overmix.
  • Spoon 2 heaping tablespoons of batter into each muffin cup, then using 2 hands on either side of the tin, bang bottom of pan on counter to spread batter evenly.
  • Place about 1/2 teaspoon of cream cheese filling in each cup, and top with remaining muffin batter (about 1 heaping tablespoon more into each cup).
  • Bake for 20-25 minutes until golden brown and toothpick inserted in center comes out clean. Cool on rack.


Pumpkin Pancake Muffins with Maple Cream Cheese Swirl, photo 1Pumpkin Pancake Muffins with Maple Cream Cheese Swirl, photo 2


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