Pumpkin Oat and Cream Cheese Stuffed Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Moist pumpkin muffins full of oats and stuffed with cream cheese!!!
  • For the Muffins:
  • 1½ cups quick oats
  • 1½ cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ cup brown sugar
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¾ cup sour cream
  • 2 eggs
  • 2 tablespoons oil
  • ¾ cups pumpkin
  • For the Filling:
  • 1 (8 ounce) block of cream cheese, softened
  • ½ cup powdered sugar
  • ¼ cup (or less) milk
  1. Preheat the oven to 350 and line a standard muffin pan with paper liners or lightly grease.
  2. In a large bowl whisk together the quick oats, flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and salt.
  3. Make a small well in the center of the dry mixture and add the sour cream, eggs, oil and pumpkin. Stir until just combined. The batter will be thick.
  4. Spoon the batter into the prepared muffin pan, dividing the batter evenly between the 12 cups. They will be pretty full.
  5. Bake for 18-20 minutes. A pick inserted into the center will come out clean.
  6. While the muffins bake make the cream cheese filling. Beat the softened cream cheese with the powdered sugar until smooth. Drizzle in the milk a little at a time and beat to reach your desired consistency (I like thick filling).
  7. Let the muffins cool and use a paring knife to cut a little cone out of the center of each muffin. I used a spoon to fill each muffin though you could definitely get fancy and use a pastry bag with a tip.
Recipe by Sugar Dish Me at https://www.sugardishme.com/pumpkin-oat-cream-cheese-stuffed-muffins/