How To Make Cream Cheese Pumpkin Muffins
Moist and tender pumpkin muffins are filled with a sweet and tangy cream cheese filling. This is another recipe to try for the coming pumpkin season.
Serves:
Ingredients
For Muffins:
- 3cupsall purpose flour
- 1tspground cinnamon
- 1tspground nutmeg
- 1tspground cloves
- 1tbsppumpkin pie spice,(plus 1 tsp)
- 1tspsalt
- 1tspbaking soda
- 4large eggs
- 2cupssugar
- 2cupspumpkin puree
- 1Ā¼cupsvegetable oil
For Filling:
- 8ozcream cheese,softened
- 1cuppowdered sugar
Instructions
-
Preheat oven to 350 degrees F and spray a muffin tin with cooking spray.
-
Prepare the filling by combining the cream cheese and powdered sugar in a medium bowl and mixing well until blended and smooth.Transfer filling to a piping bag fitted with a piping tip.
-
Prepare the muffin batter. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.
-
Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
-
Fill muffin tins ā full with muffin batter. Next add the filling. Poke the piping tip into the middle of each muffin batter-filled tin.
-
Squeeze out about 1 to 2 tablespoons of filling into the batter.
-
Bake for 20 to 25 minutes until a toothpick comes out mostly clean. Allow to cool on a wire rack.
-
Store in airtight container at room temperature.
Nutrition
- Calories:Ā 296.92kcal
- Fat:Ā 15.98g
- Saturated Fat:Ā 2.94g
- Trans Fat:Ā 0.09g
- Monounsaturated Fat:Ā 9.55g
- Polyunsaturated Fat:Ā 2.36g
- Carbohydrates:Ā 36.02g
- Fiber:Ā 1.15g
- Sugar:Ā 22.60g
- Protein:Ā 3.47g
- Cholesterol:Ā 41.39mg
- Sodium:Ā 197.65mg
- Calcium:Ā 25.25mg
- Potassium:Ā 87.00mg
- Iron:Ā 1.27mg
- Vitamin A:Ā 206.82Āµg
- Vitamin C:Ā 0.92mg
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
