Whole Wheat Pumpkin Cream Cheese Muffins


Whole Wheat Pumpkin Cream Cheese Muffins

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    Pumpkin pie spice and cardamom accent the natural flavors of pumpkin in these oh-so delicious muffins and pairs nicely with the sweet cream cheese swirl.

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    Servings and Ingredients

    Serves 12
    Muffin Batter
    2 c. stone-ground whole wheat pastry flour
    1 ½ tbsp. pumpkin pie spice
    1 tsp. Hy-Vee baking soda
    ½ tsp. ground cardamom
    ½ tsp. Hy-Vee salt
    2 Hy-Vee large eggs, beaten
    1 c. canned Hy-Vee pumpkin
    ½ c. Hy-Vee granulated sugar
    ½ c. packed Hy-Vee brown sugar
    ¼ c. Hy-Vee canola oil
    ¼ c. Hy-Vee whole milk
    2 tsp. Hy-Vee vanilla extract
    Cream Cheese Swirl
    1 (8-oz.) pkg. Hy-Vee cream cheese, softened
    ¼ c. Hy-Vee granulated sugar
    1 Hy-Vee large egg yolk
    1 tsp. Hy-Vee vanilla extract

    Things To Grab

    • 12 cup (2½-in.) muffin pan
    • Hy-Vee nonstick cooking spray
    • Whisk
    • Large bowl
    • 2 Medium bowls
    • Silicone spatula
    • Electric mixer
    • Spoon
    • Sandwich-size resealable plastic bag
    • Scissors
    • Toothpicks
    • Wire cooling rack
    • Paper baking cups


    1. Preheat oven to 350 degrees. Line a 12 cup (2½-in.) muffin pan with paper baking cups. Lightly spray paper cups with nonstick spray; set aside. For muffin batter, whisk together whole wheat flour, pumpkin pie spice, baking soda, cardamom and salt in a large bowl; set aside.

    2. Whisk together eggs, pumpkin, granulated sugar, brown sugar, oil, milk and vanilla in a medium bowl until combined. Add pumpkin mixture to flour mixture; stir just until combined. Set aside.

    3. For cream cheese swirl, beat cream cheese, granulated sugar, egg yolk and vanilla in a medium bowl with an electric mixer on medium for 2 minutes or until combined. Spoon mixture into a sandwich-size resealable plastic bag. Close bag; snip off ¼ in. from one corner.

    4. Fill prepared muffin cups one-fourth full with batter. Pipe about ¾ Tbsp. of cream cheese mixture onto center of batter for each muffin; slightly swirl with a toothpick. Spoon remaining pumpkin batter on top. Pipe remaining cream cheese mixture onto center of each; slightly swirl with a toothpick.

    5. Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin pan for 10 minutes. Remove muffins from pan; cool completely on wire rack. Store covered in refrigerator up to 3 days.

    Nutrition facts


    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 65mg
    • Sodium: 280mg
    • Total Carbohydrates: 41g
    • Protein: 5g

    Daily Values

    Iron 6%
    Calcium 4%
    Vitamin D 0%
    Potassium 2%