Whole Wheat Pumpkin Cream Cheese Muffins

This is the perfect recipe to make for a breakfast or brunch. They are packed with flavor from all of the spices, and the cream cheese is a beautifully decadent addition.

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Prep Time 20

Cook Time 25

Servings: 24

Course: Breakfast

Cuisine: American

Calories: 284

Ingredients Method Nutrition Notes

Ingredients

Cream Cheese Filling

8 ounces cream cheese
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Muffins

3 cups whole wheat flour (I use fresh ground soft white wheat)
4 teaspoons cinnamon
1 teaspoon ginger
2 teaspoons nutmeg
1 teaspoon ground cloves
1/8 teaspoon cardamom
1 teaspoon Kosher or sea salt
1 teaspoon baking soda
2 tablespoons cocoa powder
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups coconut oil
1/4 cup molasses
1/2 cup chopped pumpkin seeds, walnuts, or pecans (optional)

Method

Preheat oven to 350 degrees F.
Grease muffin tins or line with paper cups.
Soften cream cheese. In a mixing bowl, blend it with powdered sugar and vanilla. Shape it into a log and place on a piece of waxed paper. Place in freezer for no more than an hour.
Melt the coconut oil.
Mix the flour, sugar, baking soda, cocoa, salt, and spices.
Add the coconut oil, eggs, molasses, and pumpkin. Mix until just moistened.
Fill the muffin tins 2/3 full.
Remove the cream cheese from the freezer. Cut into 24 equal discs. Put a disc in the middle of each muffin, pressing down slightly. Sprinkle each muffin with 1 teaspoon chopped pumpkin seeds or nuts.
Bake at 350 degrees F for 20 to 25 minutes. Remove from oven and remove muffins from pan immediately.

Nutrition

Calories: 284kcalCarbohydrates: 34gProtein: 4gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 37mgSodium: 186mgPotassium: 191mgFiber: 3gSugar: 21gVitamin A: 3347IUVitamin C: 1mgCalcium: 37mgIron: 1mg

Notes

Makes 24 muffins, so you will need 2 muffin tins. Very high in vitamin A.

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Whole Wheat Pumpkin Cream Cheese Muffins