Monday, November 4, 2013

Whole Wheat Cream Cheese Filled Pumpkin Muffins


Oh I LOVE pumpkin!!!! I think I've mentioned this before. I could eat pumpkin everything this time of year... waffles, pancakes, cookies, soup, cappuccinos, bread, and MUFFINS! I found a recipe for a rather healthy pumpkin muffin - perfect for breakfast (from one of my favorite food bloggers - Annie's Eats). You don't have to feel guilty about these muffins. They have whole grains, fruit and veggies, and just a little sugar and oil (just a little won't hurt).

Whole Wheat Cream Cheese Filled Pumpkin Muffins
for the filling...
4 ounces (1/2 package) cream cheese, softened
1 tablespoon honey

for the muffins...
2 eggs
3/4 cup sugar
1 cup pumpkin puree
1/4 cup canola oil
scant 1/2 cup applesauce
1 1/2 cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda

for the crumble topping...
2 tablespoons whole wheat flour
3 tablespoons quick oats
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons butter, cold, in pieces

Preheat your oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners.

First make the cream cheese filling. Whisk together in cream cheese and honey in a medium bowl until smooth (you can use an electric mixer to make it easier). Transfer the filling to a large ziplock bag or pastry bag and set aside.

Next make the crumble topping. In a medium bowl, whisk together the flour, oats, sugar, and cinnamon. Add the butter in pieces and use clean fingers to blend the mixture into a crumble. Set aside.

In a large bowl, whisk together the eggs, sugar, pumpkin, oil, and applesauce (you can use an electric mixer again for this part if you want). Blend until smooth. Add the flour, spices, salt, and baking soda to the mixture and blend until completely mixed.

Fill each muffin cup about 1/3 full with muffin batter. Snip a hole in the corner of the ziplock bag (or pastry bag) and squeeze a dollop of cream cheese filling on top of the batter in the center of each muffin cup. (I suppose you could also just drop it in with a spoon, but this method just seems much easier to me.) Divide the remaining batter among the muffin cups, topping each dollop of cream cheese with batter. Sprinkle the crumble topping on each muffin.


Bake at 350 degrees for about 20 minutes. Remove from the oven and allow to cool in the pan for about 5 minutes. Remove from pan and cool completely on a wire rack.

I think these go perfectly with a cup of Chai Tea or a Pumpkin Cappuccino. Enjoy!

slightly adapted from

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