Pumpkin Cream Cheese Muffins are moist, delicious, and perfectly spiced! A delicious fall breakfast topped with canned pumpkin, pumpkin spices, and cream cheese swirls.
pumpkin cream cheese muffin
These chocolate chip pumpkin muffins are a constant hit on my blog. It takes less than 30 minutes to bake, and the best part is, these pumpkin muffins are under 200 calories! Much lighter than bakery or Starbucks muffins. Most pumpkin recipes use at least 1/2 cup butter or oil, but only 2 tablespoons for the entire batch. Thanks to canned pumpkin, it’s moist without using any butter or oil.
Pumpkin muffins with autumnal taste and scent! And now that the weather is cooler, these are perfect for lazy Sunday morning baking. If you’re a pumpkin sucker, you’ll love all the other pumpkin recipes in my collection!
Notes on pumpkin muffins
- You can make this into an easy loaf. Simply pour into pan and increase cooking time. To test for readiness, insert toothpick into center and when clean, it’s cooked.
How to store pumpkin cream cheese swirl muffins
- it is best to refrigerate Muffins inedible due to swirling cream cheese. You can freeze it, but I personally think it’s delicious fresh or chilled.
- freezing Place leftovers in a resealable plastic bag, label with name and date, and freeze for up to 3 months. Thaw to room temperature before eating.
pumpkin cream cheese muffin
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.
- 1/2 cup white whole grain, King Arthur
- 3/4 cup Unbleached all-purpose flour, King Arthur
- 3/4 cup raw sugar
- 1 tea spoon baking soda
- 2 tea spoon pumpkin pie spice
- 1/4 tea spoon nutmeg
- 1/4 tea spoon cinnamon
- 1/4 tea spoon salt
- 1 1/2 cup canned pumpkin, Not Pumpkin Pie Filling
- 2 tablespoon coconut oil
- 1 big egg
- 1 1/2 teaspoon vanilla extract
- baking spray
cream cheese topping (3/4 cup)
- Five Oz 1/3 lean cream cheese
- 2 tablespoon raw sugar
- 1 big yolk
- 1 tea spoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Line the muffin pan with a paper liner and lightly spray the liner with oil for easy removal.
In a medium bowl, whisk together flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt. set aside.
In a large bowl, combine pumpkin puree, oil, eggs, and vanilla. Beat at medium speed until thick. Scrape down sides of bowl.
Add flour mixture to wet mixture and mix on low speed. Do not overmix.
In a large bowl, whisk cream cheese until smooth. Gently mix sugar, egg yolks and vanilla extract until combined.
Pour the batter into the prepared muffin tins. Drizzle about a tablespoon of cream cheese over the top of each muffin. Using a toothpick, gently work the frosting into the dough from the edges toward the center.
Bake on center rack for 24 to 26 minutes or until clean with a toothpick inserted in center.
Let cool before serving.
Serving: 1muffin, calorie: 170kcal, carbohydrate: twenty fiveg, protein: 3.5g, thick: 6g, saturated fat: Fourg, cholesterol: 34mg, sodium: 160mg, fiber: 2g, sugar: 16g
WW Points Plus: Four
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