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Pumpkin Muffins Layered With Roasted Apples and Cream Cheese Filling

  • Prep Time
    20 minutes
  • Cook Time
    20 minutes
  • Serving

Pumpkin muffins layered with roasted apples and cream cheese. Also delicious without fillings.

Delicate and moist. Not only for Halloween. Ingredients for small muffin cases: 15-18.

All ingredients should be at room temperature.


Dry ingredients

  • 250 g of white wheat or spelt flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 65 g of sugar or xylitol
  • 4 teaspoons of cinnamon
  • pinch of salt

Wet ingredients

  • 200 g pumpkin puree (baked pumpkin pieces blended or canned puree)
  • 4 eggs
  • 180 ml of sunflower or rapeseed oil
  • 1 large apple grated

*** Brown sugar for sprinkling (optional, if we want to get a nice caramel crust on the top).

In a large bowl, add in the wet ingredients:  flour, baking powder, baking soda, cinnamon, a pinch of salt. Mix with a whisk until combined.

In another bowl, mix the eggs, mix with the oil, pumpkin puree, grated apple and sugar. Combine the contents of both bowls and stir with a kitchen whisk just until the ingredients are combined. Be careful not to over-mix the batter as this will make the muffins tough.

Fill muffin cases two-thirds full and bake for 20-25 mins (180°C, until risen, firm to the touch and a skewer inserted in the middle comes out clean). Take it out and cool it on a wire rack.

Roasted Apple Filling

  • 2 medium apples or 1 big one
  • 75ml of water
  • a teaspoon of potato flour or potato starch
  • 1 teaspoon of cinnamon.

Dice the apples into 1-2cm cubes, stew with a teaspoon of cinnamon and a little water so that apple pieces would keep their shapes and they don’t turn into the mashed apples. Make a mix with water and potato flour/starch, pour into the apples at the end of cooking, stir the moment until the mixture gets thick.

Cream cheese filling 

  • 200g of natural light sandwich cheese
  • 2 tablespoons of xylitol or powdered sugar
  • 2 tablespoons soft unsalted butter.

Blend all ingredients well.

Cut the cooled muffins to 2/3 of their height, put a teaspoon of cheese and a teaspoon of cooled apples on the bottom  of the muffin then top it with the upper piece. Enjoy!


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