Low Sodium Pumpkin Spice Muffins with Cream Cheese Filling

Total time52 min

Prep time20 min

Cook time22 min

Low Sodium Pumpkin Spice Muffins with Cream Cheese Filling

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Ingredients

12 servings

For the cream cheese filling

8 oz cream cheese, softened
¼ cup granulated sugar
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1 tsp vanilla extract

For the muffins

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1 can (15 oz) pure pumpkin puree
¾ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
½ cup vegetable oil
¼ cup whole milk
1 tsp vanilla extract

For topping

2 tbsp turbinado sugar (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
Beat the cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract together with a hand mixer or stand mixer on medium speed until smooth and lump-free, about 2 minutes. Transfer the filling to a piping bag or zip-top bag with one corner snipped off, and refrigerate until needed.

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