Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

While, I do love just about all things pumpkin, cream cheese muffins have always been at the top of my list! These ones are my favorite! Even though they are made with whole wheat flour they still come out super moist and delicious! I know muffins aren’t always as healthy as people like to think, but between the whole wheat and the pumpkin I like to think these ones are 😉 Plus the pepitas on top are great too! Although they can be optional, my 5 year old will not eat them with the pepitas on top, which honestly if fine with me, means I have to share less! Haha 🙂

Pumpkin Cream Cheese Muffins

1 8oz package Cream Cheese
1/4 cup Powder Sugar
3 Eggs, divided
1 tsp Vanilla Extract
1/2 Sugar
1 Tbsp Molasses
3/4 cup Pumpkin Puree
2 Tbsp Coconut Oil (or Butter, softened)
1 cup Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp Allspice
1/8 tsp Clove
2-3 Tbsp Pepitas (Pumpkin seeds), optional

Preheat oven to 350. Line muffin tin with paper cups, should make 12 regular size muffins.

In small bowl combine cream cheese, powdered sugar, 1 egg, and vanilla extract, blend until nice and smooth. Set aside.

In a large bowl combine sugar and molasses and stir until mostly combined (good job, you just made brown sugar!). Add 2 eggs, pumpkin and coconut oil and blend until creamy. In separate bowl sift together flour, baking powder, baking soda, salt, and spices. A little at a time add the dry mix to the wet mix. Stir enough to combine, but be careful not to over stir.

Divide mixture between 12 muffin cups, should be about half full. Top each with about 1 1/2 Tbsp of the cream cheese mixture. If desired (and you totally should!) sprinkle pepitas on top of each muffin. Bake at 350 for 16-18 minutes. Attempt to allow them to cool before gobbling them up. Refrigerate any leftovers and they should keep for at least several days in the fridge. (I made these right before spending close to a week at the hospital with my kid unexpectedly and they were still good when we got home! But our fridge also wasn’t opened at all the entire time, so not entirely a conclusive experiment)