Ingredients

The following ingredients have 16 Servings
  • 1½ cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 4 oz cream cheese (room temperature)
  • 2 eggs
  • 1 cup pumpkin puree ( I use canned)
  • 1/2 cup milk (non-fat or nut milk ok)
  • 2 tsp vanilla extract
  • 1/8 cup powdered sugar

Instruction

  • Preheat the oven to 350°F. Line the muffin pan of your choice with cupcake liners or lightly grease the pan. You can also use a non-stick cooking spray.
  • In the bowl of an electric mixer, add cream cheese, white sugar, brown sugar. Mix on medium-high until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating after each addition. Add pumpkin, vanilla extract, and milk. Mix until blended together, about 2 minutes.
  • In another bowl mix the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Whisk to combine.
  • Slowly blend the dry ingredients into the pumpkin mixture with the mixer set on low.
  • Fill the muffin cups 3/4 full and bake for 16 to 18 minutes. Turn the pan in the oven halfway through baking. Muffins are done when a toothpick inserted into the center comes out clean.
  • Turn the muffins out on a cooling rack.
  • When cool, dust with powdered sugar.