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


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