Cream Cheese Pumpkin Muffins
Author: Laura
Prep time:
Cook time:
Total time:
Serves: 24 muffins
- 3 cups whole wheat flour (I used freshly ground hard white wheat)
- 1 cup sucanat
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups pureed pumpkin (or one 16 ounce can)
- 1 cup melted coconut oil (or butter)
- 8 ounces cream cheese
- Before mixing together muffins, place cream cheese in the middle of a large piece of parchment or wax paper.
- Wrap the paper around the cream cheese and shape it into a long rope.
- Place it in the freezer while preparing the muffins.
- Stir together flour, sucanat, baking soda, baking powder, salt, and cinnamon.
- Add eggs, pumpkin, and melted coconut oil.
- Mix well and scoop batter into 24 paper-lined muffin tins.
- Slice cream cheese into 24 "coins."
- Slide one into the middle of each muffin.
- Bake in a 400° oven for about 20 minutes or until muffins are golden brown.
Recipe by Heavenly Homemakers at https://www.heavenlyhomemakers.com/cream-cheese-pumpkin-muffins
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