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Whole Wheat Pumpkin Cream Cheese Muffins

Posted by Hallee on Feb 25, 2011 in Breads, Breakfast, Hallee's Galley, Recipes |

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.

INGREDIENTS:

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)

SUPPLIES:

Mixing bowl
measuring cups/spoons
2 muffin tins

PREPARATION:

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.

DIRECTIONS:

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.

YIELD:

24 muffins

NUTRITION: ~*~
Very high in vitamin A NUTRITION FACTS:
~*~
NOTES:

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?

Hallee


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