Food, Recipes

Pumpkin & Cream Cheese Muffins!



So for any of you that may have seen on my Channel Mum Halloween video – I made some yummy pumpkin and cream cheese muffins. They’re sugar and dairy (if you don’t add the cream cheese) free so they’re a great alternative to the tonnes of sweets, cakes and chocolates available this Halloween!

I thought I’d post the recipe on here, just in case any of you lovely people didn’t quite catch it on the video, or if you just fancy giving them a try! So here we go…

Ingredients for 12 muffins:

  • 300ml Pumpkin Puree (I got mine from Waitrose)
  • 300g Spelt Flour
  • 200g Cream Cheese (I went for the lightest one available)
  • 120ml Almond Milk
  • 2 Large Eggs (These aren’t dairy don’t worry!)
  • 10 Pitted Medjool Dates
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Pumpkin Spice (1tbsp Ground Nutmeg, 1tsp Ground Cloves, 1tsp Allspice, 1tsp Ground Ginger)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 tablespons Maple Syrup

For the Topping:

  • 35g Pumpkin Seeds
  • 2 tablespoons Rolled Oats
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Coconut Oil (amazon do tubs really cheap!)
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt

What to do:

  • Preheat your oven to 180C and put your muffin cases in a muffin tray.
  • (Wet Ingredients) – Empty your pumpkin puree into a large mixing bowl, add your almond milk, your 2 eggs, the dates (blitz them in a blender or chop very finely) and the pure vanilla extract. Then mix until smooth & put to one side.
  • (Topping) – In a small bowl, add all of the ingredients for the topping, give them a good mix until they’re all combined and set aside too.
  • (Filling) – In an even smaller bowl (you’ll be using a few bowls with this recipe haha!), add your cream cheese and 2tbsp of maple syrup – give it a good stir.
  • (Dry Ingredients) – Add your flour, pumpkin spice, baking powder, baking soda and salt into another bowl; mix well and then add to the wet ingredients.
  • Give it all a good mix but don’t overmix, otherwise the muffins won’t rise too well in the oven.
  • Spoon into the muffin cases and make a well in the middle of each one with a fork. Then add your cream cheese filling and topping!
  • Bake for 30 minutes (or until the centre comes out clean)
  • Voila! Scrummy, healthy pumpkin-y muffins!

If you have any questions don’t hesitate to ask me! Also, if you do decide to make these – upload a photo using the hashtag #CMHalloween so I can check them out! Happy Halloween and Happy Baking!

Love, J xxx (SM Links Below)



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