Cream Cheese & Pumpkin Muffins
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| ½ | cup |
canned pumpkin purée
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 ¼ | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| Cream cheese filling | |||
| 3 | ounces |
cream cheese
softened |
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 118 | ml |
canned pumpkin purée
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 6.3 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
ground |
|
| Cream cheese filling | |||
| 86.7 | ml/g |
cream cheese
softened |
|
| 15 | ml |
sugar
|
|
| 15 | ml |
milk
|
|
Directions
Heat oven to 400℉ (200℃).
Grease bottoms only of 12 medium muffin cups, 2 1/2x 1¼ inches, or line with paper baking cups.
Prepare Cream Cheese Filling; reserve.
( mix cream cheese, sugar and milk until smooth.)
Mix eggs, pumpkin, milk and oil.
Stir in remaining ingredients just until flour is moistened.
Fill muffin cups ⅔ full.
Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife.
Bake 20 to 22 minutes or until golden brown.
Immediately remove from pan.
