Pumpkin Cream Cheese Muffins
User Reviews
5.0
3 reviews
Excellent
Pumpkin Cream Cheese Muffins
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These Pumpkin Cream Cheese Muffins combine all the flavors of pumpkin spice with the richness of cream cheese. Topped with crunchy streusel topping, they're a perfect treat for fall.
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Ingredients
- 16 ounces pure pumpkin puree canned
- 1 cup applesauce
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
For the filling
- 8 ounces cream cheese room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla
Topping
- 1/2 cup flour
- 1/2 cup brown sugar firmly packed
- 3 tablespoons butter melted
Instructions
- In a large bowl, combine pumpkin, applesauce, sugar, vanilla and eggs.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Add dry ingredients to the wet ingredients and stir until moistened. Set aside.
- In a bowl, whip the cream cheese with an electric mixer on medium speed until smooth.
- Add the sugar, milk, flour and vanilla. Mix until combined.
- For the topping, combine the brown sugar, flour and melted butter in a bowl until it's nice and crumbly.
- Grease muffin liners.
- Fill each muffin liner a little less than 1/2 way full.
- Scoop 1 tablespoon of the cream cheese mixture into each muffin liner.
- Add the remaining muffin batter to each top making it 3/4 full.
- Sprinkle streusel on top. Bake at 350 for 22-24 minutes.
- Let the muffins cool in the muffin pan for 2 minutes, take them out and let them cool completely on a wire rack.
Notes
- Use cupcake paper liners and spray the inside and all around the muffin tins with non-stick cooking spray. This will be so helpful when it's time to take them out of the tin because they won't stick to the sides.
- Fill the muffins at least to 3/4 full. Much like a cake, they will rise and fall just a little bit.
- The cream cheese filling will rise in the muffin while it bakes in the oven so be sure to not overfill the bottom of the muffin with batter.
- Use a toothpick to check when the muffins are done. It should come out clean.
- Once the muffins are cooled, use a knife to slide around the edge of the muffins so they come out of the tin clean.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
45mg
(15%)
Sodium
259mg
(11%)
Potassium
149mg
(4%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
4194IU
(84%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 259mg | 11% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 4194IU | 84% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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