Easy Pumpkin Cream Cheese Muffins
User Reviews
5.0
21 reviews
Excellent
Easy Pumpkin Cream Cheese Muffins
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These pumpkin cream cheese muffins combine pumpkin, fall spices, and a cream cheese swirl for one delicious bite.
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Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- 15 ounces canned pumpkin puree
- ½ cup unsalted butter melted and cooled
- ½ cup PLAIN yogurt
- 1 tsp vanilla extract
- 1 egg lightly beaten
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 tsp vanilla extract
- 2 tsp all-purpose flour
- 5 TBS sugar
- 2 tsp milk
Instructions
- Preheat oven to 350 degrees.
- Spray a muffin pan generously with baking spray or insert liners in the sections, set aside
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice, set aside
- In a large bowl whisk together the pumpkin puree, butter, yogurt, vanilla, and egg
- Make a well in the middle of the dry ingredients and add the wet ingredients to the dry. Stir everything together until combined and there are no more dry spots, set aside.
- In a medium-sized bowl add the cream cheese, vanilla, flour, sugar, and milk. With a hand mixer on medium-speed mix until smooth and combined.
- Fill the muffin tin 1/3 up with muffin batter. Add 1 TBS cream cheese mixture on top. Top with batter until about 3/4 full.
- Take a toothpick and swirl the tops with the cream cheese and batter together.
- Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes, invert the tin and let the muffins cool completely on a wired rack.
Notes
- Don’t over mix the batter, just mix until the wet and dry ingredients are well combined.
- Soften the cream cheese by taking it out of the fridge about an hour before you’re ready to make these muffins. If it’s still cold, you’ll end up with cream cheese chunks instead of a smooth filling.
- Only fill the muffin tin about 1/3 full the first time you add batter. If you do much more, the muffins will end up being huge and overflowing. They’ll taste fine, but you won’t get as many muffins.
- When you’re adding the second half the batter, you want to fill the muffin tins only to about 3/4 full. This will keep them from overflowing.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
37mg
(12%)
Sodium
175mg
(7%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
4023IU
(80%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 175mg | 7% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 4023IU | 80% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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