Pumpkin & Cream Cheese Muffins

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  • Cooking spray
  • 1 cup All-Purpose Flour
  • 1 cup Whole-Grain Pastry Flour
  • 1 tsp Badia Baking Soda
  • 1/2 tsp Badia Salt
  • 1 tsp Badia Ground Cinnamon
  • 1/2 tsp Badia Ground Ginger
  • 1/4 tsp Badia Ground Cloves
  • 1/8 tsp Badia Ground Nutmeg
  • 3/4 cup packed Dark Brown Sugar
  • 3 tbsp Molasses
  • 1/4 cup Canola Oil
  • 2 Large Eggs
  • 1 cup Canned Pumpkin
  • Ā½ package Cream Cheese, at room temperature
  • 1 tsp Badia Vanilla Extract
  • 3/4 cup Low Fat Buttermilk
  • 1/4 cup Badia Pepitas (Pumpkin Seeds)


  1. Preheat oven to 400 degrees F
  2. Coat a 12-cup muffin pan with cooking spray
  3. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg
  4. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined
  5. Add the other egg and whisk well
  6. Whisk in the pumpkin, cream cheese and vanilla
  7. Whisk in the flour mixture in 2 batches, alternating with the buttermilk
  8. Whisk just until combined
  9. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds
  10. Tap the pan on the counter a few times to remove any air bubbles
  11. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins come out clean
  12. Let cool on a wire rack for 15 minutes
  13. Run a knife around the muffins to loosen them and un-mold
  14. Cool completely on the rack