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Cream Cheese & Pumpkin Muffins

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Submitted by dawnma

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 2
LARGE LARGE EGGS
slightly beaten
½ 118
½ 118
CUP ML MILK
¼ 59
CUP ML VEGETABLE OIL
1 ½ 355
79
CUP ML SUGAR
3 15
TEASPOONS ML BAKING POWDER
1 ¼ 6.3
TEASPOONS ML CINNAMON
ground
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML NUTMEG
ground
Cream cheese filling
3 86.7
OUNCES ML/G CREAM CHEESE
softened
1 15
TABLESPOON ML SUGAR
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 169 44% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 137mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 35% Vitamin C 1%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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