PUMPKIN CREAM CHEESE MUFFINS

PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | YIELD: 12

These moist and perfectly spiced Pumpkin Cream Cheese Muffins are the perfect fall breakfast treat. Delicious, light with a lovely cream cheese swirl topping that I love so much!

INGREDIENTS

½ c white whole wheat flour, King Arthur

¾ c unbleached all-purpose flour, King Arthur

¾ c raw sugar

1 tsp baking soda

2 tsp pumpkin pie spice

¼ tsp nutmeg

¼ tsp cinnamon

¼ tsp salt

1 ½ c canned pumpkin, not pumpkin pie filling

2 tablespoons coconut oil

1 large Egg

1 ½ teaspoons vanilla extract

baking spray

CREAM CHEESE TOPPING (makes ¾ cup):

5 ounces ⅓ less fat cream cheese

2 tbsp raw sugar

1 large Egg yolk

1 tsp vanilla extract

HOW TO MAKE PUMPKIN CREAM CHEESE MUFFINS

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Use paper liners to line a muffin tin and oil to lightly grease the liners.

Step 3: Add the whole wheat flour, all-purpose flour sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt in a medium bowl. Using a wire whisk, mix until the ingredients are well incorporated, then set aside.

Step 4: Beat the pumpkin puree, oil, egg, and vanilla in a large bowl at medium speed until thick, scraping the sides of the bowl.

Step 5: Add the dry ingredients to the wet ingredients. Beat at low speed until well mixed but don’t overmix.

Step 6: Place the cream cheese in a large bowl and beat until smooth. Add in the sugar, egg yolk, and vanilla extract, beating slowly until incorporated.

Step 7: Transfer the batter into the lined and greased muffin tin, then cut a tbsp cream cheese over each muffin. Carefully swirl the frosting with a toothpick from the edge to the middle of the batter.

Step 8: Place the muffins on the middle rack of the preheated oven. Bake for about 24 to 26 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

Step 9: Once done, remove from the oven and allow the muffins to cool before serving.

NUTRITION FACTS:

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