Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all purpose flour

  2. 1/2 cup whole wheat flour

  3. 1 tsp baking powder

  4. 1/2 tsp baking soda

  5. 1 tsp nutmeg

  6. 1/3 cup butter

  7. 2 large eggs, beaten

  8. 1/4 cup packed light brown sugar

  9. 1/3 cup maple syrup

  10. 1 tsp vanilla extract

  11. 2 tbsp pulp free orange juice

  12. 4 oz Neufchatel cheese, softened

  13. 1 cup canned pumpkin or fresh pumpkin puree

  14. 1/2 cup dried cranberries

  15. 1/2 cup chopped walnuts, divided

  16. 1/3 cup instant oatmeal

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Fill a 12 cup muffin pan with paper liners, or spray with nonstick cooking spray. In a large bowl, combine flours, baking powder, baking soda, and nutmeg, then mix well. In a medium bowl, combine butter, eggs, brown sugar, syrup, extract, and juice, then mix well. Stir mixture into the dry ingredients, just until batter comes together, do not over mix. Add the cheese, pumpkin, cranberries, walnuts, reserving 2 tbsp for topping, and oatmeal to the large bowl of batter, then mix gently until combined. Spoon and spread batter inside a cup of muffin pan, to fill about 3/4 of the cup. Repeat for remaining muffin cups. Sprinkle remaining walnuts on top of each. Bake for 25-30 minutes until nice and golden brown, and a toothpick inserted comes out with a few moist crumbs clinging to it. Remove pan from oven and cool in pan for 10 minutes. Serve either warm or at room temperature.


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