Pumpkin Cream Cheese Muffins
Course: RecipesCuisine: American, Special Occassions
Servings
12
Prep time
15
minutesCooking time
20
minutesCalories
248
kcalTotal time
35
minutesPumpkin Cream Cheese Muffins – moist pumpkin muffins loaded with pumpkin spice and a rich swirl of cream cheese. These muffins are so perfect for fall! Chelsea found this recipe, and requested these for her birthday, she loved them!!
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Ingredients
- Cream Cheese Filling
8 oz 8 Cream Cheese, room temperature
1/4 cup 1/4 White granulated sugar
1/2 tsp 1/2 Vanilla
- Pumpkin Muffins
1 cup 1 Pure pumpkin puree
2 2 Large eggs
1/2 cup 1/2 Packed brown sugar
1/3 cup 1/3 Whole milk
1/4 cup 1/4 Honey
3 tbsp 3 Vegetable oil
1 1/2 tsp 1 1/2 Pumpkin pie spice
1 tsp 1 Vanilla
1 tsp 1 Baking powder
1/2 tsp 1/2 Baking soda
1/2 tsp 1/2 Salt
1 1/2 cup 1 1/2 All purpose flour
Directions
- Preheat oven to 400 degrees. Line a muffin tin with paper liners then spray muffin tin and liners with non stick cooking spray. In a small bowl, beat cream cheese, sugar and vanilla extract and set aside.
- In a large bowl, combine pumpkin, eggs, brown sugar, milk, honey, vegetable oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Stir in flour just until combined.
- Divide pumpkin batter evenly between muffin cups. Use a standard size ice cream scoop or a 1/4 cup measuring cup to portion batter. Then spoon heaping tablespoon of cream cheese mixture unto muffins and use a toothpick to swirl the batter.
- Bake for 20 minutes or until toothpick inserted into edge of muffins, not cream cheese mixture, comes out clean.
Nutrition Facts
- Serving Size: 1g
- Calories: 248kcal
- Carbohydrates: 34g
- Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 49mg
- Sodium: 221mg
- Potassium: 153mg
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
