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Pumpkin Cream Cheese Muffins Recipe

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3.8 from 15 reviews

Delight in these moist and flavorful Pumpkin Cream Cheese Muffins, perfect for fall mornings or a sweet snack. Combining whole wheat and all-purpose flours with warm pumpkin pie spices and a creamy cinnamon-swirled topping, these muffins offer a perfect balance of spice and sweetness in every bite.

Ingredients

Muffin Batter

  • 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 tablespoons coconut oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • baking spray (for muffin liners)

Cream Cheese Swirl

  • 5 oz 1/3 less fat cream cheese
  • 2 tablespoons raw sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: 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 removal of the muffins later.
  2. 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 well combined. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a large bowl, mix the canned pumpkin puree, melted coconut oil, whole egg, and vanilla extract. Beat at medium speed until the mixture is thickened and well blended. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet mixture. Blend at low speed just until combined; be careful not to overmix, as this can affect the muffin texture.
  5. Prepare Cream Cheese Swirl: In a separate large bowl, beat the cream cheese until smooth. Slowly add in the raw sugar, egg yolk, and vanilla extract while continuing to beat until fully incorporated.
  6. Assemble Muffins: Pour the muffin batter evenly into the prepared muffin tin. Drop about 1 tablespoon of the cream cheese mixture on top of each muffin. Using a toothpick, gently swirl the cream cheese from the edge toward the center to create a marbled effect.
  7. Bake: Place the muffin tin on the center rack of your oven and bake for 24 to 26 minutes. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
  8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Let them cool completely or enjoy slightly warm.

Notes

  • Use 1/3 less fat cream cheese to reduce overall fat content while still maintaining creaminess.
  • Do not overmix the batter to keep muffins tender and light.
  • For a stronger pumpkin flavor, use canned pumpkin puree, not pumpkin pie filling.
  • Swirling the cream cheese gently ensures a pretty marbled effect without mixing it fully into the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins can also be frozen for up to 2 months; thaw at room temperature before serving.

Find it online: https://simpleplatter.com/pumpkin-cream-cheese-muffins-recipe/