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.
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 ⅔ 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.
- Calories: 296.92kcal
- Fat: 15.98g
- Saturated Fat: 2.94g
- Trans Fat: 0.09g
- Monounsaturated Fat: 9.55g
- Polyunsaturated Fat: 2.36g
- Carbohydrates: 36.02g
- Fiber: 1.15g
- Sugar: 22.60g
- Protein: 3.47g
- Cholesterol: 41.39mg
- Sodium: 197.65mg
- Calcium: 25.25mg
- Potassium: 87.00mg
- Iron: 1.27mg
- Vitamin A: 206.82µg
- Vitamin C: 0.92mg
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