I’ve had a lot of positive feedback from the whole wheat pumpkin muffin recipe I posted last week. Here is the cream cheese variation I mentioned in my post.
P.S. The pecan halves didn’t burn in the oven, I just had really bad shadows in my picture.
Whole Wheat Pumpkin Muffins with Cream Cheese Filling
- 1 1/2 cups white whole wheat flour
- 1 cup Vanilla Bean sugar
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1/4 tsp. cloves
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 egg
- 1/4 cup vegetable oil
- 1/4 cup water
- 3/4 cup canned pumpkin puree
- 4 oz. light cream cheese, room temperature
- 1 Tbsp. brown sugar
- 1 tsp. vanilla extract
- 12 pecan halves
In a large bowl, stir together dry ingredients.
In a second bowl, beat the egg, water and oil together. Whisk in the pumpkin.
Combine the wet ingredients with the flour mixture. Stir just until combined. Let rest one hour.
Meanwhile, combine the cream cheese, brown sugar and vanilla in a small bowl. Spread the mixture onto a piece of parchment or waxed paper, roughly 1 inch wide, 6 inches long and 1/4 inch thick. Place in freezer.
Preheat oven to 400 degrees. Grease a muffin tin or use 12 muffin cups or silicone liners. Fill the muffin cups evenly, smoothing the tops. Take the cream cheese out of the freezer and cut into 12 slices. Insert one slice halfway into the center of each muffin. Top with a pecan half. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Let cool 5 minutes before removing from muffin tin. Makes 12.
Recipe adapted from Kitchen Parade. Each muffin has 4 WWpts+.