Recipe of the Week - Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

Pumpkin Cream Cheese Muffins

Ingredients

1/2 cup white whole wheat flour

3/4 cups unbleached all purpose flour

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 tbsp coconut oil

1 large egg

1 1/2 tsp vanilla extract

baking spray

CREAM CHEESE TOPPING (makes 3/4 cup)

5 oz 1/3 less fat cream cheese

2 tablespoons raw sugar

1 large egg yolk

1 teaspoon vanilla extract

Directions

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 cheese to 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.

Nutrition

Servings: 1 Muffin

Amount Per Serving

Calories: 170

Carbohydrates: 25g

Protein: 3.5g

Fat: 6g

Saturated Fat: 4g

Cholesterol: 34mg

Sodium: 160mg

Fiber: 2g

Sugar: 16g