Ingredients
- Cheese Filling:
- Cream Cheese – 8 ounce package, room temperature
- Egg White – 1
- Vanilla Extract – 1/2 tsp
- Cake:
- Whole Wheat Flour – 1 heaping cup
- Water – 1.5 tbsp
- Baking Powder – 1.5 tsp
- Pumpkin Pie Spice – 2 tsp
- Salt – 1/2 tsp
- Pumpkin Puree – 1 cup
- Eggs – 2
- Light Brown Sugar – 1 cup
- Oil – 1/2 cup
- Vanilla Extract – 1 tsp
- Whipped Frosting:
- Cool Whip – 8 oz tub
- Butter – 1/2 cup, unsalted, softened
- Powdered Sugar – 1 cup
Instructions
- Place a rack in the lower third of the oven and preheat to 350 degrees.
- Line a 12-cup muffin pan with baking liners.
- Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
- In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt.
- In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil, water and 1 teaspoon vanilla. Whisk in the flour mixture.
- Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter.
- Bake until springy to the touch, 25 minutes. Let cool.
- Whipped Frosting:
- Using an electric mixer, beat the butter and powdered sugar and slowing add in the Cool Whip until smooth.
