Tuesday, November 6, 2012

whole wheat pumpkin cream cheese muffins

i love muffins
but not the kind that is basically a cupcake without (or sometimes with!) icing
i like a hearty muffin
something i can grab on a busy no-time-to-eat-until-these-kiddos-nap kind of morning
or a guess-its-a-no-nap kind of afternoon

i also love fall produce 
all the squash, apples, pomegranates, persimmons, brussel sprouts, etc, etc, etc
  and pumpkin...i adore pumpkin!
roasted baby pumpkin
pumpkin bread
pumpkin pie
pumpkin spice latte
you really can't go wrong with the stuff!

so it's no surprise that i found myself craving pumpkin spice muffins the other day
i turned to google, found a good looking recipe, tweaked it to suit what i had around the house
and vwalla! 

these guys are not-too-sweet and a good nutritious snack  
the only thing i might do differently, is maybe make a smidge more cream cheese filling
Whole Wheat Pumpkin Cream Cheese Muffins
(borrowed and adapted from this recipe)

makes 12 large muffins


- 3 oz light cream cheese, at room temperature
- 1 Tbsp sugar
- 1/2 tsp ground pumpkin pie spice
- canola oil cooking spray
- 2 cups white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 cup dark brown sugar
- 2 Tbsp unsulfured molasses
- 1/4 cup extra virgin olive oil
- 2 large eggs, lightly whisked
- 1 cup pumpkin puree
- 1 Tbsp pure vanilla extract
- 1/4 cup 2% milk
- 1/2 cup nonfat greek yogurt
- raw, unsalted pepitas (pumpkin seeds) or sunflower seeds

- Preheat oven to 350* F. 
- Lightly coat a 12-cup muffin tin with the cooking spray or line with paper cups.
- In a small bowl, combine the cream cheese, sugar and pumpkin pie spice until well mixed and set aside.

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