Is there anything better than a delicious and perfectly spiced fall breakfast easily made with pumpkin and cheese on top of it, spreading the taste and smell of fall just out from your kitchen?
The fall weather outside just calls for these pumpkin muffins, whether in a sweet version with chocolate chips, or the salty ones like these cheese muffins, which are perfectly moist. It takes less than 30 minutes to prepare them, which makes a super-fast breakfast for busy mornings, and all of that with less than 200 calories. Sounds way better than any bakery or Starbucks muffins, right?
This recipe uses only two tablespoons of oil or melted butter, as canned pumpkin adds enough moist without the need to use a ton of butter with lots of calories.
If you would like a nice, soft bread, you can easily make it out of this recipe, just pour the mixture in a loaf pan and increase the baking time. It is finished when you insert a toothpick in the loaf and it comes out clean.
It is the best to keep them in fridge when you are not eating, because of the cream cheese used. If you have any leftovers (if that’s even possible!), you can easily freeze them up to 3 months. I personally prefer to eat them fresh or refrigerated.
PREP TIME: 15 mins
COOK TIME: 25 mins
TOTAL TIME: 40 mins
1 1/2 cups canned pumpkin, not pumpkin pie filling
3/4 cups unbleached all-purpose flour, King Arthur
1/2 cup white whole wheat flour, King Arthur
1 large egg
3/4 cup raw sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon nutmeg
2 tbsp. coconut oil
1 1/2 tsp vanilla extract
FOR CREAM CHEESE TOPING:
1 large egg yolk
5 oz 1/3 low fat cream cheese 2 tablespoons raw sugar
1 teaspoon vanilla extract
- Preheat oven to 350°F. Spray a muffin tin with oil for easy removal.
- Mix dry ingredients, flour, baking soda, sugar, salt, cinnamon, nutmeg, and pumpkin spice and set aside.
- In the other bowl, add pumpkin puree, egg, vanilla extract and oil and whisk at medium speed until thick.
- Add dry ingredients from the first bowl to the wet ingredients in the second bowl and whisk until combined, but do not over blend it.
- On the other side, start preparing a cheese toping by beating the cream cheese until smooth enough, and then add egg yolk, sugar and vanilla extract. Slowly mix until well combined.
- In each muffin tin pour the batter, and top it over with one tablespoon of cheese toping, from the edge to the centre into the batter.
- Bake for approximately 24 to 26 minutes. It is finished when you insert a toothpick in the muffin and it comes out clean.
- Take them out of the tin and let them cool a bit before serving. It remains only to enjoy your easily made, delicious fall breakfast.
Calories: 170kcal, Carbohydrates: 25g, Protein: 3.5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 160mg, Fibre: 2g, Sugar: 16g