I hope you’re a pumpkin person. I’m an extreme pumpkin person. For me it’s less about the actual flavor of pumpkin things and more about what pumpkins represent: cooler weather, warmer colors, a cinnamon scented world, and holidays spent with friends and family.
Hopefully you’re in the mood for Autumn. Hopefully your grocery store is already carrying canned pumpkin. Hopefully I’m not the only one who starts craving pumpkin after the 4th of July.
It’s finally time for pumpkin muffins. Simple, healthy, and delicious pumpkin muffins.
1 cup all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice, or to taste (I like mine with almost a tablespoon of spice!)
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup pumpkin puree
1/2 cup white sugar
1/4 cup canola oil
3/4 cup buttermilk
1 egg + 1 egg white
3/4 tsp. vanilla
1/2 cup whipped cream cheese
1 TB confectioners sugar
Preheat oven to 350 degrees and spray muffin tins with nonstick spray. In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. Set aside.
In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt.
In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla.
Stir the dry ingredients into the wet ingredients, being careful not to over mix.
Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin.
Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins cool for 10 minutes before indulging.