Whole-wheat flour amps up the fiber in these healthy breakfast muffins.
Be sure not to overfill the muffin with the cream cheese filling or else it will overflow when baking.
Line a 12-cup muffin tin with paper liners.
Photo: Photographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh Hoggle
Whisk whole-wheat flour and 3/4 cup all-purpose flour together in a medium bowl.
Add baking powder, pumpkin pie spice, baking soda and salt; whisk to combine.
Fold the dry ingredients into the wet ingredients until just combined.
Spoon the mixture into a piping bag or a zip-top plastic bag.
Cut 1/2-inch off the tip of the bag.
(Alternatively, leave the mixture in the bowl and set aside).
Fill each liner about 3/4 full of pumpkin mixture.
Bake until a toothpick inserted in the part without the filling comes out clean, 15 to 18 minutes.
Let cool in the pan for 10 minutes before serving.
To make ahead
Cool muffins completely; wrap and refrigerate for up to 2 days.
We increased the brown sugar in the cream cheese mixture for more sweetness.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.