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Pumpkin Cream Cheese Muffins Recipe

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Pumpkin Cream Cheese Muffins image


This recipe for Pumpkin Cream Cheese Muffins is from Grammy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/2 cup white whole wheat flour
3/4 cups unbleached all purpose flour
3/4 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups canned pumpkin, not pumpkin pie filling
2 tbsp coconut oil
1 large egg
1 1/2 tsp vanilla extract
baking spray

CREAM CHEESE TOPPING (makes 3/4 cup)
5 oz 1/3 less fat cream cheese
2 tablespoons raw sugar
1 large egg yolk
1 teaspoon vanilla extract

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 cheese to 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 mins




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