Cream Cheese Pumpkin Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 2 dozen.
I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe.
—Wendy Stenman
Ingredients
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1 package (8 ounces) cream cheese, softened
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1 large egg
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1 tablespoon sugar
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MUFFIN:
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2-1/4 cups all-purpose flour
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3 teaspoons pumpkin pie spice
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 large eggs, room temperature, lightly beaten
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2 cups sugar
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1 cup canned pumpkin
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1/2 cup canola oil
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24 pecan halves, optional
Directions
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1.
For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
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2.
Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
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3.
Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 muffin: 207 calories, 10g fat (3g saturated fat), 33mg cholesterol, 141mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein.
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