Pumpkin Cream Cheese Muffin Recipe
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
35 mins
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Servings
8
-
Calories
247 kcal
-
Course
Side Dish, Dessert, Baked Goods
-
Cuisine
American
Pumpkin Cream Cheese Muffin Recipe
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Make Pumpkin Cream Cheese Muffins that taste just like Starbucks' famous treat. This easy copycat recipe brings fall flavor right to your kitchen.
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Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 ½ cup canned pumpkin puree
- 1 egg
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- roasted pumpkin seeds pepitas
Filling Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon all-purpose flour
- 1 teaspoon milk
- ½ teaspoon vanilla extract
Instructions
- Spray a muffin tin with nonstick spray, or line the cups with cupcake liners.
- Whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt in a mixing bowl.
- Combine the canned pumpkin, egg, butter, and vanilla in another bowl.
- Combine the wet ingredients into the dry ingredients and gently stir to combine.
- Fill your lined muffin tin with the pumpkin batter.
- Combine the filling ingredients in a medium bowl and mix well.
- Place the filling ingredients in a small zippered bag and snip the end off. Or put the filling in a pastry bag.
- Pipe about a tablespoon of cream cheese mixture into the center of each muffin cup.
- Roughly chop the pumpkin seeds.
- Sprinkle the seeds around the edge of the muffins.
- Bake in a 350-degree preheated oven for 15 minutes or until baked through.
- Cool slightly and serve!
Notes
- You can substitute cinnamon for the pumpkin pie spice.
- Store leftovers for up to 4 days in the refrigerator.
- You can skip the pumpkin seeds if you prefer.
- For a different look, swirl the cream cheese filling to the muffins.
- You can substitute cinnamon for the pumpkin pie spice.
- Store leftovers for up to 4 days in the refrigerator.
- You can skip the pumpkin seeds if you prefer.
- For a different look, swirl the cream cheese filling to the muffins.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.004g
Cholesterol
35mg
(12%)
Sodium
266mg
(11%)
Potassium
201mg
(6%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
7372IU
(147%)
Vitamin C
2mg
(2%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 35mg | 12% |
| Sodium | 266mg | 11% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 7372IU | 147% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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