Pumpkin Cream Cheese Muffins

5/5

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

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

  • Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
  • In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
  • In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
  • In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
  • 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.
  • Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
  • Let them cool before serving.

Serving: 1muffin, Calories: 170kcal, Carbohydrates: 25g, Protein: 3.5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 160mg, Fiber: 2g, Sugar: 16g

WW Points Plus: 4

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