Pumpkin Cream Cheese Muffins
User Reviews
4.1
27 reviews
Good
Pumpkin Cream Cheese Muffins
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Dry Ingredients
- 1 3/4 cups all purpose flour Spooned and leveled
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 2 eggs
- 1/3 cup sour cream or plain greek yogurt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup unsalted butter (1/2 stick) melted
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425degrees Fahrenheit.
- Spray a 12 cup muffin tin with cooking spray, or line with cupcake papers.
- Add all dry ingredients to a sifter or fine mesh sieve. Sift into a bowl.
- In a second bowl, whisk together all wet ingredients until well mixed.
- Add the wet ingredients to the dry ingredients. Using a mixing spoon or rubber spatula, quickly mix the dry and wet ingredients together until just mixed. Leave a few lumps, and do not over mix.
- In a third bowl, add the cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat until smooth. Set aside.
- Fill each muffin cup halfway with pumpkin batter. Use a spoon to make an indentation in the center of each muffin. Spoon about 1-1.5 tablespoons of cream cheese filling into the indentation. Top off with remaining pumpkin batter, so that each muffin cup is nearly full.
- Use a butter knife or toothpick to carefully swirl the cream cheese with the pumpkin batter. Don't mix the cream cheese in completely, just a few swipes is enough.
- Place muffins in the oven and set timer for 5 minutes. Leaving the muffins in the oven, reduce oven temperature to 350 degrees. Bake for another 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Remove muffins from muffin tin as soon as possible and allow to cool on a wire rack.
Nutrition Information
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Calories
351kcal
(18%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
62mg
(21%)
Sodium
302mg
(13%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
3630IU
(73%)
Vitamin C
0.8mg
(1%)
Calcium
69mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 302mg | 13% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 3630IU | 73% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
27 reviews
Good
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