Inside-Out Pumpkin Muffins


I promise this will be the only pumpkin/pumpkin spice recipe I’ll post this year. Cross my heart.

Don’t get me wrong, I think pumpkin and pumpkin spice treats can be great (remember those pumpkin spice macarons from last year?). I’m just not really a fan of seeing pumpkin this and pumpkin whenever I walk into a store or coffee shop. Contrary to popular belief, there can be too much of a good thing (or even an average thing)…


These inside-out pumpkin muffins are September’s King Arthur Flour bake along challenge. There’s every possibility you’ll want to make these all autumn long, they’re really good! Consider this the only pumpkin recipe you’ll need for the rest of the year.


Have you ever used boiled cider? This recipe called for it and I’d never used it before. Now, you can substitute honey or dark corn syrup for it but I was intrigued so I bought some. It’s like liquid gold you guys. LIQUID. GOLD. I want to use it in everything I bake for the next few months.


There are two filling options for these muffins, a cream cheese filling or the cinnamon-cider spread that I used. It has that liquid gold in it so between this and the batter you’ve got a nice hit of that incredible flavour. You’ll only use about half of the spread for these muffins; keep the rest and use it as a dip for apples, pita chips, your fingers…

I don’t judge. That would be hypocritical.


You can use all-purpose flour for these bad boys or make them a little healthier with white whole wheat flour. Either is a great choice. So you’ve got a pumpkin muffin with a little cream cheese surprise in the middle. Then you really hit it out of the park with some streusel on top. It’s a big win.


Grab some pumpkin (and boiled cider if I’ve managed to convince you it’s the greatest thing ever) and get baking!

Inside-Out Pumpkin Muffins

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 12 muffins


  • 1/2 cup all-purpose flour or white whole wheat flour
  • 1/4 cup packed brown sugar
  • 1/4 cup old-fashioned oats
  • 1/8 tsp. salt
  • 4 tbsp. butter, at firm room temperature
  • 1 1/2 cups cream cheese
  • 1/4 cup sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 2 tbsp. boiled cider
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup brown sugar
  • 3 tbsp. vegetable oil
  • 1/4 cup boiled cider, dark corn syrup, or honey
  • 1/2 tsp. salt
  • 1 1/2 tsp. pumpkin spice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/3 cup milk
  • 1 1/2 cups all-purpose flour or white whole wheat flour


  1. Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers, and grease the papers.
  2. To make the streusel: Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Set the topping aside.
  3. To make the filling: Beat cream cheese until light and airy. Add remaining ingredients and beat until well incorporated.
  4. To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl.
  5. Add the flour and mix until well combined. Scrape down the sides and bottom of the bowl and beat briefly to incorporate the scrapings.
  6. Drop a scant 2 tablespoons of the batter (a heaping tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter.
  7. Sprinkle each muffin with some of the streusel topping.
  8. Bake the muffins for 18 to 20 minutes, until a cake tester inserted towards the edge (not into the filling) comes out crumb-free.
  9. Remove the muffins from the oven. As soon as they're cool enough to safely handle, transfer them to a rack to cool completely.

Recipe from King Arthur Flour

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