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Photo: Photographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh Hoggle
Active Time:20 minsTotal Time:50 minsServings:12Jump to Nutrition Facts
Active Time:20 minsTotal Time:50 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupwhole-wheat flour¾cupall-purpose flour plus 1 teaspoon, divided1 ½teaspoonsbaking powder1teaspoonpumpkin pie spice½teaspoonbaking soda¼teaspoonsalt1(15 ounce) canunseasoned pumpkin puree½cuppacked light brown sugar plus 1 tablespoon, divided2large eggs¼cupcanola oil1teaspoonvanilla extract4ouncescream cheese, softened3tablespoonspepitas, roughly chopped
Cook Mode(Keep screen awake)
Ingredients
¾cupwhole-wheat flour
¾cupall-purpose flour plus 1 teaspoon, divided
1 ½teaspoonsbaking powder
1teaspoonpumpkin pie spice
½teaspoonbaking soda
¼teaspoonsalt
1(15 ounce) canunseasoned pumpkin puree
½cuppacked light brown sugar plus 1 tablespoon, divided
2large eggs
¼cupcanola oil
1teaspoonvanilla extract
4ouncescream cheese, softened
3tablespoonspepitas, roughly chopped
Directions
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
Whisk whole-wheat flour and 3/4 cup all-purpose flour together in a medium bowl. Add baking powder, pumpkin pie spice, baking soda and salt; whisk to combine. Whisk pumpkin, 1/2 cup brown sugar, eggs, oil and vanilla in a large bowl until well combined. Fold the dry ingredients into the wet ingredients until just combined.
Whisk cream cheese, the remaining 1 tablespoon brown sugar and 1 teaspoon all-purpose flour in a medium bowl until well combined and smooth. Spoon the mixture into a piping bag or a zip-top plastic bag. Cut 1/2-inch off the tip of the bag. Set aside.(Alternatively, leave the mixture in the bowl and set aside).
Fill each liner about 3/4 full of pumpkin mixture. Dip the cut tip of the piping bag into the center of the batter and slowly add 2 teaspoons of cream cheese filling into each muffin, lifting the bag to the top of the muffin so some of the cream cheese mixture is poking through.(Alternatively, create a well in center of the batter with a spoon and add 2 teaspoons of cream cheese filling).Sprinkle pepitas on the edges of the batter, avoiding the cream cheese mixture.
Bake until a toothpick inserted in the part without the filling comes out clean, 15 to 18 minutes. Let cool in the pan for 10 minutes before serving.
To make ahead
Cool muffins completely; wrap and refrigerate for up to 2 days.
Equipment
12-cup muffin tin; paper liners
Recipe Updates
We switched from extra-virgin olive oil to canola oil to eliminate any bitterness.
We increased the brown sugar in the cream cheese mixture for more sweetness.
Originally appeared: EatingWell.com, October 2022
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Nutrition Facts(per serving)200Calories9gFat26gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
