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Jahmu Pumpkin Cream Cheese Muffins, Spiced, Baked

Jahmu Pumpkin Cream Cheese Muffins

Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, Dessert, Snack
Servings 12


Cream Cheese Filling

  • 4 oz cream cheese softened
  • ½ cup powdered sugar
  • ¼ tsp vanilla extract
  • 1 tsp Jahmu


  • 1 ½ cup all-purpose flour
  • 2 ½ teaspoon Jahmu
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 cup pumpkin puree
  • ½ cup coconut oil
  • 2 large eggs beaten
  • ¼ cup half & half
  • 1 tsp vanilla extract


  • Preheat oven to 350°F. Prepare a muffin tin with nonstick spray or paper liners and set aside.

Cream Cheese Filling

  • In a medium bowl, mix together the cream cheese, powdered sugar, vanilla, and Jahmu until smooth. Place in the refrigerator to chill while preparing the muffins.

Pumpkin Muffins

  • In a large mixing bowl, combine flour, Jahmu, baking powder, salt, and sugar.
  • In a separate bowl, mix together pumpkin puree, coconut oil, eggs, milk, and vanilla extract until well-combined.
  • Add the wet ingredients to the dry ingredients and mix until fully combined.

Prepare to Bake!

  • Fill the muffin tins with the pumpkin mixture so they are ⅓ full.
  • Add a spoonful of the cream cheese filling to the middle of each muffin.
  • Use the remaining muffin mix to fill the muffin tins to the top.
  • Bake for 15-20 minutes until lightly browned.
  • Place the muffin tins on a cooling rack and allow the muffins to cool before serving.
Keyword baked goods, cinnamon, coconut oil, cream cheese, ginger, Jahmu, muffin, pumpkin, turmeric