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Pumpkin Cream Cheese Muffins
Tasty Pumpkin Cream Cheese Muffins: a blend of earthy pumpkin and creamy cheese. Perfect for breakfast or dessert. Delightful with coffee or tea!
Course
Breakfast, Dessert
Cuisine
American
Keyword
all-purpose flour, cream cheese, Pumpkin Puree
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
3068
kcal
Author
Corrie
Ingredients
2
cups
all-purpose flour
1½
cups
granulated sugar
2
eggs
1
cup
pumpkin puree
8
ounces
cream cheese
softened
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine the flour and sugar.
In a separate bowl, beat the eggs and then add the pumpkin puree. Mix well.
Gradually combine the wet and dry ingredients.
Fill muffin tins halfway with the batter.
Add a spoonful of cream cheese to each muffin, then cover with more batter.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before serving.
Notes
Use fresh pumpkin puree for a richer taste.
To ensure even distribution of cream cheese, consider using a piping bag.
Don’t overmix the batter; it can make the muffins dense.
Check the muffins with a toothpick for doneness.
Let them cool before serving for the best texture.
Nutrition
Calories:
3068
kcal
|
Carbohydrates:
523
g
|
Protein:
54
g
|
Fat:
90
g
|
Saturated Fat:
49
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
24
g
|
Trans Fat:
0.03
g
|
Cholesterol:
556
mg
|
Sodium:
857
mg
|
Potassium:
1199
mg
|
Fiber:
14
g
|
Sugar:
317
g
|
Vitamin A:
41650
IU
|
Vitamin C:
10
mg
|
Calcium:
373
mg
|
Iron:
17
mg