Pumpkin Spice Muffins, Revisited

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Today, I’m revisiting a recipe that was posted last fall.  This time, it’s revamped and even better! There’s a little less sugar (couldn’t tell a difference), a little vanilla extract to still add sweetness, and 1/2 of the flour is now whole wheat.

Pumpkin Cream Cheese Muffins

Slightly modified from this recipe on Instructables.com

Makes 12 muffins

  • 5oz canned pure pumpkin
  • 4 Tbsp liquid egg whites (like the kind from Egg Beaters)
  • 1/3 cup canola oil
  • 1/4 cup water
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • Cream cheese swirl:  1/4 cup Neufchatel cheese + 1 tsp granulated sugar

Preheat oven to 350 degrees and line muffin tin with liners.

Whisk together pumpkin, egg whites, canola oil, water, sugar, and vanilla in a large mixing bowl.

In a separate bowl, combine flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Add flour mixture into wet ingredients in 2 additions. Mixing just until combined.

Fill muffin liners 3/4 full.

Slightly warm neufchatel cheese in the microwave, until it’s a little runny. Stir in sugar.

Add a small amount of mixture to top of each filled muffin tin.

Using a toothpick, slightly swirl cheese mixture into muffin batter.

Bake 18-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

You can make them mini muffins, too!

These are really good with coffee or tea.  Just fyi 🙂

One thought on “Pumpkin Spice Muffins, Revisited

  1. Pingback: Peak Performers | Little Bit Sweet

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