Pumpkin Muffins


1 cup all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup pumpkin puree
1/2 cup white sugar
1/4 cup canola oil
3/4 cup buttermilk
1 egg + 1 egg white
3/4 tsp. vanilla

For the cream cheese center:

1/2 cup whipped cream cheese
1 TB confectioners sugar


  • Preheat oven to 350 degrees and spray muffin tins with nonstick spray. In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. Set aside.
  • In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt.
  • In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla.
  • Stir the dry ingredients into the wet ingredients, being careful not to over mix.
  • Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin.
  • Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins cool for 10 minutes.

Pumpkin Cream Cheese Muffins-10

These were really delicious muffins. I think they would be good with or without the cream cheese filling. So if you want to try this recipe at home, maybe try it without the cream cheese if you’re looking for something less sweet!


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