Fall's Here! Pumpkin Muffins
Created by JostLori on September 25, 2023
- Servings: 12
- Prep Time: 15m
- Cook Time: 25m
- Recipe #41635
Ingredients
- 1/2 cup white whole wheat flour
- 3/4 cups 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 tablespoons coconut oil (or any oil)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- Cream Cheese Topping
- 5 ounces low fat cream cheese, softened
- 2 tablespoons raw sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
How to Make
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Step 1: Preheat oven to 350F. Position oven rack in center of oven. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
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Step 2: In a medium bowl, combine the dry ingredients (flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt) with a wire whisk. Set aside.
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Step 3: In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
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Step 4: Add flour mixture to the wet mixture, then blend at low speed until combined. Do not over mix.
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Step 5: In a large bowl, beat the cream cheese until smooth. Slowly beat in the remaining topping ingredients until combined.
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Step 6: Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheese topping onto each muffin. Use a toothpick to gently swirl the frosting into the batter.
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Step 7: Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving.
Nutritional Facts
- Serving Size: 1 (62.6 g)
- Calories 153.8
- Total Fat - 3.6 g
- Saturated Fat - 2 g
- Cholesterol - 39.3 mg
- Sodium - 248 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 1.5 g
- Sugars - 15.3 g
- Protein - 5.9 g
- Calcium - 120.1 mg
- Iron - 0.8 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg