Description
These Pumpkin Cream Cheese Muffins are moist, flavorful, and perfect for fall or year-round indulgence. They combine the warm spices of pumpkin pie spice with a creamy, tangy swirl of reduced-fat cream cheese for a delicious treat that’s easy to make and perfect for breakfast, snacks, or dessert.
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 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 (for muffin tin liners)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray each liner 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 fully combined. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the canned pumpkin, coconut oil, whole egg, and vanilla extract. Beat at medium speed until the mixture is thick and smooth. Scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Dry Ingredients to Wet: Gradually add the flour mixture into the wet pumpkin mixture. Blend at low speed just until combined; avoid overmixing to keep the muffins tender.
- Prepare Cream Cheese Swirl: In a separate large bowl, beat the cream cheese until smooth. Slowly add in raw sugar, egg yolk, and vanilla extract, beating continuously until the mixture is combined and creamy.
- Assemble Muffins: Pour the batter evenly into the prepared muffin tin. 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 towards the center, creating a marble effect.
- Bake: 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: Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Sugar: Raw sugar can be substituted with granulated white or brown sugar based on preference.
- Flour: You may use all white whole wheat flour or all-purpose flour depending on availability.
- Gluten-Free Option: Try using a gluten-free flour blend like Cup4Cup if gluten-free is needed; results may vary.
- Spices: If pumpkin pie spice isn’t available, substitute by mixing cinnamon, nutmeg, ginger, cloves, and allspice.
- Add Nuts: Chopped walnuts or pecans can be added to the batter for extra texture and flavor.
- Oil Substitute: Coconut oil may be swapped for any other neutral oil you prefer.
- To Make Pumpkin Bread: Pour batter into a loaf pan and bake for about 50 minutes. Test doneness with a toothpick.
- Mini Muffins: Use a mini muffin tin and one teaspoon of cream cheese topping per muffin. Bake for approximately 20 minutes at 350°F.
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
