Pumpkin Lavender Cream Cheese Swirl Mini Muffins
Our Pumpkin Lavender Bread mix, baked in a mini muffin pan with a swirl of sweet cream cheese in every bite. They're lunchbox-size, freezer-friendly and just right for a snack after soccer practice.
Our Pumpkin Lavender Bread mix, baked in a mini muffin pan with a swirl of sweet cream cheese in every bite. They're lunchbox-size, freezer-friendly and just right for a snack after soccer practice.
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Why this pairing works
Tangy cream cheese balances the warm pumpkin spice, and sweetening it with Lavender Sugar tucks a little floral surprise into the center of each muffin.
Makes about 2 dozen minis Prep 15 min Cook 15 min
Ingredients
- 1 bag Lavender Bread Mix (Pumpkin), plus the ingredients listed on the package
- 4 oz cream cheese, softened
- 2 Tbsp Lavender Sugar, plus more for the tops
- 1/4 tsp vanilla extract
- 2 Tbsp pepitas, optional
Directions
- Heat the oven to the temperature on the package and grease a mini muffin pan.
- Prepare the batter according to the package directions. Fill each cup about two-thirds full.
- Stir the cream cheese, Lavender Sugar and vanilla until smooth. Drop 1/2 tsp on each muffin and swirl it in with a toothpick.
- Sprinkle with pepitas and a pinch of Lavender Sugar.
- Bake 12 to 16 minutes, until a toothpick in the cake part comes out clean. Cool 5 minutes, then move to a rack.
Serve it with: Lavender Honey Sticks (Cinnamon)
Make it your own
- Bake as full-size muffins for 20 to 25 minutes.
- Serve with Cinnamon Honey Sticks in the lunchbox.
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