Description
These Pumpkin Cream Cheese Muffins are a delightful fall treat combining moist pumpkin-spiced batter with a smooth, tangy cream cheese swirl. Perfect for breakfast or a cozy snack, they are lightened up with whole wheat flour and coconut oil, delivering a flavorful and tender muffin with a luscious cream cheese topping.
Ingredients
Scale
Muffin Batter
- 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
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tablespoons coconut oil
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- baking spray
Cream Cheese Topping
- 5 oz 1/3 less fat cream cheese
- 2 tablespoons raw sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
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 oil to ensure easy muffin removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the white whole wheat flour, unbleached all-purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt until evenly combined. Set aside.
- Combine wet ingredients: In a large bowl, mix the canned pumpkin, coconut oil, egg, and vanilla extract. Beat on medium speed until the mixture thickens slightly, scraping down the sides of the bowl to incorporate all ingredients evenly.
- Combine wet and dry mixtures: Add the dry ingredient mixture into the wet pumpkin mixture. Blend at low speed just until combined; avoid overmixing to maintain a tender muffin texture.
- Prepare cream cheese topping: In a separate large bowl, beat the 1/3 less fat cream cheese until smooth. Gradually beat in the raw sugar, egg yolk, and vanilla extract until the topping mixture is fully combined and smooth.
- Assemble muffins and swirl topping: Pour the batter evenly into the prepared muffin liners. Drop about one tablespoon of the cream cheese topping on top of each muffin. Use a toothpick to gently swirl the cream cheese topping from the edge into the center of the batter, creating a marbled effect.
- Bake the muffins: Place the muffin tin on the center rack of the 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 before serving to enjoy the best texture and flavor.
Notes
- If you prefer a lower sugar option and are following Weight Watchers, substitute raw sugar with an equal amount of monk fruit sweetener to reduce the WW Points to approximately 4 per muffin.
- Make sure not to overmix the batter once the dry ingredients are added to keep the muffins light and fluffy.
- For easier portioning, use an ice cream scoop to fill the muffin liners evenly.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
