Pumpkin Cream Cheese Muffin Recipe
User Reviews
4.9
Pumpkin Cream Cheese Muffin Recipe
Description
The recipe uses white whole wheat and all-purpose flours combined with pumpkin puree and coconut oil for moisture and tenderness. Pumpkin pie spices, nutmeg, and cinnamon enhance the warm flavors in these muffins. A separate cream cheese mixture is whipped smooth with sugar, an egg yolk, and vanilla extract, then swirled gently into the pumpkin batter before baking at 350°F. This creates a marbled effect and a creamy texture contrast inside the muffins.
The muffins bake for about 24 to 26 minutes until a toothpick inserted in the center comes out clean, with lightly golden tops. The texture is moist but set, with a balance of spice and richness from the cream cheese topping.
These muffins make a satisfying breakfast treat or snack during cooler seasons when pumpkin is in demand.
For a lower Weight Watchers point option, the sugar can be replaced with monk fruit sweetener, reducing points to 4 per muffin.
Ingredients
- 1/2 cup white whole wheat flour (King Arthur)
- 5 oz cream cheese 1/3 less fat
- 3/4 cups all-purpose flour King Arthur, unbleached
- 2 tablespoons raw sugar
- 3/4 cup raw sugar
- 1 egg large, yolk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups pumpkin not pumpkin pie filling, canned
- 2 tbsp coconut oil
- 1 egg large
- 1 1/2 tsp vanilla extract
- baking spray
Instructions
- Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
- In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
- In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
- In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
- Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.
- Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool before serving.
Notes
- You can substitute monk fruit sweetener for sugar to reduce Weight Watchers points to 4 per muffin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 170kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3.5g | 7% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 160mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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