Pumpkin Cream Cheese Muffin Recipe
Ingredients
- 1/2 cup white whole wheat flour (King Arthur)
- 3/4 cups unbleached all purpose flour (King Arthur)
- 3/4 cup raw sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tbsp coconut oil
- 1 large egg
- 1 1/2 tsp vanilla extract
- baking spray
CREAM CHEESE TOPPING (makes 3/4 cup)
- 5 oz 1/3 less fat cream cheese
- 2 tablespoons raw sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
- 2
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
- 3
In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
- 4
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
- 5
In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
- 6
Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.
- 7
Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
24 min - 8
Let them cool before serving.
Nutrition
Per serving (based on 12 servings)
