Description
These Pumpkin Cream Cheese Muffins are moist, flavorful, and perfect for fall. Made with a blend of whole wheat and all-purpose flour, warm pumpkin pie spices, and a luscious cream cheese swirl on top, these muffins offer a delightful balance of spice and sweetness. Ideal for breakfast or a cozy snack, they are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tablespoons coconut oil
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Cream Cheese Swirl
- 5 oz 1/3 less fat cream cheese
- 2 tablespoons raw sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Other
- Baking spray
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray the liners with baking spray to ensure easy muffin removal.
- Mix 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 aside for later use.
- Combine Wet Ingredients: In a large bowl, mix together the canned pumpkin, coconut oil, whole egg, and vanilla extract. Beat at medium speed until the mixture becomes thick and well combined, making sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Dry Ingredients to Wet: Gradually add the flour mixture to the pumpkin mixture. Blend at low speed just until all ingredients are combined; avoid over mixing to keep the muffins tender.
- Prepare Cream Cheese Swirl: In a separate large bowl, beat the cream cheese until smooth and creamy. Slowly add in the raw sugar, egg yolk, and vanilla extract, beating until fully combined and smooth.
- Fill Muffin Cups and Add Swirl: Spoon the pumpkin batter evenly into the prepared muffin tin cups. 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 edge toward the center to create a marbled effect.
- Bake: Place the muffin tin on the center rack of the preheated oven and bake for 24 to 26 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve once cooled.
Notes
- Sugar: You can substitute raw sugar with granulated or brown sugar if preferred.
- Flour: Feel free to use all white whole wheat or all-purpose flour depending on availability and preference.
- Gluten-Free Option: For gluten-free muffins, try using a gluten-free flour blend like Cup4Cup. Results may vary; experimentation is encouraged.
- Spices: If pumpkin pie spice is unavailable, increase cinnamon and nutmeg and add ground ginger, cloves, and allspice to mimic the spice blend.
- Add Nuts: Chopped walnuts or pecans make a delicious addition to the batter for extra texture and flavor.
- Oil: Coconut oil can be swapped with any neutral oil, such as vegetable or canola oil.
- To Make Pumpkin Bread: Pour batter into a loaf pan and bake at 350°F for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Mini Muffins: Use a mini muffin tin, add about 1 teaspoon of cream cheese topping, and bake at 350°F for around 20 minutes, checking doneness with a toothpick.
Nutrition
- Serving Size: 1 muffin
- Calories: 170 kcal
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3.5 g
- Cholesterol: 34 mg
