Description
These Pumpkin Cream Cheese Muffins are moist, flavorful, and perfectly spiced for autumn. Featuring a tender crumb made with whole wheat and all-purpose flours, sweet pumpkin puree, warm pumpkin pie spices, and a luscious cream cheese swirl topping, these muffins are ideal for breakfast or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 1/2 cup white whole wheat flour (King Arthur)
- 3/4 cup 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
Wet Ingredients
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tbsp coconut oil
- 1 large egg
- 1 1/2 tsp vanilla extract
Cream Cheese Topping
- 5 oz 1/3 less fat cream cheese
- 2 tablespoons raw sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Other
- Baking spray (for muffin tin liners)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F. Line a muffin tin with paper liners and lightly spray the liners with baking spray to ensure easy removal of the muffins after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt until evenly combined. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, mix together the canned pumpkin, coconut oil, large egg, and vanilla extract. Beat at medium speed until the mixture is thick and well combined. Scrape down the sides of the bowl to incorporate all ingredients.
- Add Dry Ingredients to Wet: Gradually add the dry flour mixture into the wet pumpkin mixture. Blend at low speed until just combined, taking care not to overmix to keep the muffins tender.
- Prepare Cream Cheese Topping: In a separate large bowl, beat the cream cheese with an electric mixer until smooth. Slowly beat in the raw sugar, egg yolk, and vanilla extract until fully incorporated and creamy.
- Fill Muffin Tin and Add Topping: Pour the batter evenly into the prepared muffin tin liners. Drop about 1 tablespoon of the cream cheese mixture onto the top of each muffin. Using a toothpick, gently swirl the cream cheese from the edges toward the center to create a marble effect.
- Bake Muffins: Place the muffin tin on the center oven rack and bake for 24 to 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool before serving to enjoy their full flavor and texture.
Notes
- To reduce sugar content and lower points for Weight Watchers, substitute the raw sugar with an equal amount of monk fruit sweetener. This adjustment lowers the points to 4 WW Points per muffin.
- Make sure not to overmix the batter after adding the dry ingredients to keep the muffins fluffy and tender.
- Use canned pumpkin puree, not pumpkin pie filling, for best results in texture and flavor.
- Lightly spraying muffin liners helps prevent sticking and ensures easy removal.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
