Pumpkin Cream Cheese Muffins
User Reviews
5.0
12 reviews
Excellent
Pumpkin Cream Cheese Muffins
Report
Light, fluffy pumpkin muffins with a cream cheese topping!
Share:
Ingredients
Muffins
- 1 ¾ cup all-purpose flour
- 1 cup white sugar
- ½ cup brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 2 eggs room temperature
- 15 oz can pumpkin puree
- ½ cup butter softened
- 1 teaspoon vanilla extract
Cream Cheese
- 8 oz cream cheese softened
- ¼ cup granulated white sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 425 degrees F and place liners into each well of your standard size muffin baking pan.Set aside.
- In a medium bowl whisk together flour, sugars, baking soda, salt, cinnamon and pumpkin spice. Set aside.
- In another bowl or bowl of a stand mixer add the eggs, pumpkin puree, butter and vanilla extract. Beat on low, using a stand mixer or hand mixer, until combined.
- Pour the wet ingredients into the dry ingredients and beat until just combined.
- Add batter to muffin cup liners so they are almost full.
- In a small mixing bowl add ingredients for cream cheese topping and beat until fully combined. Drop about a tablespoon of mixture on top of each cup of muffin batter. Take a toothpick and swirl it through the batter to mix it together.
- Place in a preheated oven and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Mix-In Ideas: I like them plain but if you like nuts, try mixing in some finely chopped pecans or walnuts. 3/4 cup to 1 cup would work well! If you try it, you'll get a few extra muffins.
- Cooling Tip: It's tempting to eat them warm and they are delicious that way! But, if you can wait for them to cool, all of the flavors will develop even more. They're even better the next day, so feel free to make them in advance.
- Storage Tip: Store them in an airtight container and they will keep for several days at room temperature. You can also freeze them for up to a month.
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
222mg
(9%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
4045IU
(81%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 222mg | 9% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 4045IU | 81% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
