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  • Prep time
    15 min
  • Total time
    35 min
  • Servings
    12 MUFFINS

Goat Cheese Pumpkin Muffins


  • 1 2/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tbsp. pumpkin pie spice
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 large eggs
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • ½ tsp vanilla extract
  • ½ cup unsalted butter, softened at room temperature
  • 1/3 cup milk
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp oats

Goat Cheese Filling:

  • 225 g Woolwich Dairy Original Soft Fresh Goat Cheese log
  • 2 tbsp brown sugar


  1. Preheat oven to 350° F.
  2. While oven heats, mix flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice in a large bowl. Set aside.
  3. Using a hand mixer, in a medium bowl, cream butter and brown sugar. Once incorporated, add eggs, pumpkin puree, vanilla extract and milk. Mix until smooth.
  4. Pour wet ingredients into large bowl with dry ingredients and slowly fold together until mixed. Do not over-mix.
  5. To make the goat cheese filling, in a separate bowl, mix Woolwich Dairy goat cheese with brown sugar. Mix well until sugar is fully incorporated.
  6. Time to layer your muffins! Scoop 1.5 tbsp. of muffin batter into 12 lined muffin tins. Layer in 1 tbsp. mounds of goat cheese filling, placed in the middle of each muffin. Pour remaining ½ tbsp. of muffin filling around the goat cheese mound. Sprinkle with pumpkin seeds, sunflower seeds and oats.
  7. Bake in the oven for 18-20 minutes. Allow muffins to cool before transferring to a cooling rack. Enjoy!


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