Whole Wheat Pumpkin Cream Cheese Muffins

Whole Wheat Pumpkin Cream Cheese Muffins

This is the perfect recipe to make for a breakfast or brunch.  They are packed with flavor from all of the spices, and the cream cheese is a beautifully decadent addition.


3 cups whole wheat flour (I use fresh ground soft white wheat)
4 tsp cinnamon
1 tsp ginger
2 tsp nutmeg
1 tsp ground cloves
⅛ tsp cardamom
1 tsp Kosher or sea salt
1 tsp baking soda
2 TBS cocoa powder
4 eggs
2 cups sugar
2 cups pumpkin
1¼ cups coconut oil
¼ cup molasses
8 ounces cream cheese
2 TBS powdered sugar
½ tsp vanilla
½ cup chopped pumpkin seeds,  walnuts, or pecans (optional)


Mixing bowl
measuring cups/spoons
2 muffin tins


Preheat oven to 350° degrees F (120° degrees C)

Grease muffin tin or line with paper cups.

Soften cream cheese.  In a mixing bowl, blend it with powdered sugar and vanilla.  Shape it into a log and place on a piece of waxed paper. Place in freezer for no more than an hour.

Melt the coconut oil.


Mix the flour, sugar, baking soda, cocoa, salt and spices.

Add the coconut oil, eggs, molasses, and pumpkin.  Mix until just moistened.

Fill the muffin tins ⅔ full.

Remove the cream cheese from the freezer.  Cut into 24 equal discs.  Put a disc in the middle of each muffin, pressing down slightly.  Sprinkle each muffin with 1 tsp chopped pumpkin seeds or nuts.

Bake at 350° degrees F (120° degrees C) for 20-25 minutes.  Remove from oven and remove muffins from pan immediately.


24 muffins

Very high in vitamin A NUTRITION FACTS:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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