Pumpkin Cream Cheese Muffin Recipe

Ingredients

• 1/2 cup white whole wheat flour (King Arthur)
• 3/4 cup unbleached all purpose flour (King Arthur)
• 3/4 cup raw sugar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 cup canned pumpkin (not pumpkin pie filling)
• 2 tbsp coconut oil
• 1 large egg
• 1 1/2 tsp vanilla extract
• baking spray
• 5 oz 1/3 less fat cream cheese
• 2 tbsp raw sugar
• 1 large egg yolk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
2. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
3. In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
4. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
5. In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
6. 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.
7. Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
8. Let them cool before serving.