These Whole Wheat Pumpkin Spice Muffins will remind you of Starbucks Pumpkin Scones (but they’re more tender and moist).
I used to be addicted to those Starbucks scones. I’m not sure why. They’re not terribly moist (pretty darn dry, in fact). I think it was the icing on top that attracted me. And it’s probably more about the luxury of ordering something that looks like it should go well with my Pumpkin Spice Latte. Well, I’m done with coffee shop scones. I’m actually done with the Lattes too, opting instead for my cheaper, at-home coffee recipes.
How to make Whole Wheat Pumpkin Spice Muffins:
Mix the batter. Divide the batter among twelve muffin cups. Bake for about 25 minutes.
Whisk together a simple cream cheese glaze. Place muffins on a cooling rack.
Drizzle the cream cheese glaze on top of the whole wheat pumpkin spice muffins. Let them sit until the glaze has had a chance to set.
Now tell me, isn’t that muffin just calling to you? It’s saying, “Munch on me and you’ll get a mouthful of moist, crumbly muffin with a smidgen of oozy, cream cheesey sweetness included in every bite.” And those Starbuck’s Pumpkin Scones I mentioned earlier… they got nothin’ on these.
You might also like to try these fall breakfast recipes:
- Pumpkin Cinnamon Roll Pancakes
- Apple Cream Cheese Coffee Cake
- Pumpkin Waffles
- Maple Nut and Pear Scones
- Pumpkin Chocolate Chip Muffins
Whole Wheat Pumpkin Spice Muffins
- 1½ cups all purpose flour
- 1½ cups whole wheat flour
- 1½ tablespoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup (1 stick) salted butter, melted
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- ¼ cup heavy whipping cream
- 1 cup canned unsweetened pumpkin puree
- 1 cup powdered sugar
- 2 ounces cream cheese, at room temperature
- dash of ground cinnamon
- dash of milk (to thin out, as needed)
- Preheat the oven to 350 degrees F. Spray the muffin tin with nonstick spray- be sure to spray the top of the pan too since the muffins will bake over the side of each tin.
PREPARE THE MUFFINS:
- In a medium bowl, whisk together the flours, baking powder, cinnamon, pumpkin pie spice and salt. In another larger bowl, use an electric mixer to cream the butter and sugars together. Mix in the eggs and vanilla. Alternate adding dry ingredients and the milk/cream. Add the pumpkin puree last and mix just until incorporated (don't over mix).
- Divide the batter between 12 muffin tins. They'll be quite full with batter- that's okay. Bake 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool in the muffin tin for about 15 minutes, then gently move the muffins to a wire rack to cool completely.
ADD THE GLAZE:
- In a small bowl, whisk together the glaze ingredients. Drizzle the glaze over the muffins. The easiest way to do this is to place waxed paper (or foil) underneath the cooling rack and let the glaze drip off the tops of the muffins as you drizzle.