Cream Cheese Pumpkin Muffin are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.
Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.
Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool before serving.
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Notes
If you're on Weight Watchers and want to lower the points, you can swap the sugar for equal amounts of monk fruit sweetener. That will drop the WW Points to 4 WW Points each.