Pumpkin Muffins With Spiced Cream Cheese Filling
- Ready In:
- 50mins
- Ingredients:
- 18
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
-
Muffins
- 2 cups sifted whole wheat pastry flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 cup packed dark brown sugar
- 2 tablespoons unsulfured molasses
- 1⁄4 cup canola oil
- 2 large eggs, lightly whisked
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 3⁄4 cup lowfat buttermilk
- 1⁄4 cup raw unsalted pepitas (pumpkin seeds)
-
Filling
- 3 ounces neufchatel cream cheese, room temperature
- 1 tablespoon granulated sugar
- 1⁄2 teaspoon ground pumpkin pie spice
directions
- Preheat oven to 350 degrees F. Lightly coat a 12-cup muffin tin with cooking spray or line with paper cups.
- In a small bowl, stir together the cream cheese, evaporated cane juice, and 1/2 tsp pumpkin pie spice until well mixed. Set aside.
- In a medium bowl, whisk together the dry ingredients (flour through nutmeg).
- In a large bowl, whisk together the sugar, molasses, oil, and eggs until combined. Whisk in the pumpkin, vanilla, and buttermilk.
- Add dry ingredients into wet and stir just until fully moistened.
- Spoon batter into prepared muffin tin, filling each cup a little less than half way full; smooth batter with back of a spoon to even out. Spoon about 1 heaping tsp of the cream cheese mixture into the center of each cup. Top with remaining batter. Each cup will be almost completely full. Smooth tops with back of a spoon.
- Sprinkle each filled muffin cup with a few pepitas.
- Bake muffins for 20-23 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean (a bit of cream cheese clinging to the toothpick is fine, but there shouldn’t be any raw batter).
- Let the muffins cool in the muffin tin for 5 minutes. Transfer muffins to a wire rack and let cool completely.
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