Cream Cheese Pumpkin Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 cups sugar
- 1 tablespoon sugar
- 1/2 cup canola oil
- 2 eggs, lightly beaten
- 1 cup canned pumpkin
- 2-1/4 cups all-purpose flour
- 1 package (8 ounces) cream cheese softened
- muffin:
- 3 teaspoons pumpkin pie spice
- 24 pecan halves optional
- Carbohydrate 3.04906013885732 g
- Cholesterol 20.3354166666667 mg
- Fat 12.3663786150503 g
- Fiber 0.94984307720914 g
- Protein 0.209292916664042 g
- Saturated Fat 5.21652090306535 g
- Serving Size 1 1 serving (38g)
- Sodium 4874.23837477372 mg
- Sugar 2.09921706164818 g
- Trans Fat 0.603014194490549 g
- Calories 121 calories
Directions 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. 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. Bake at 350degrees for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen. Originally published as Cream Cheese Pumpkin Muffins in Test Kitchen Favorites 2004 2005, p37 Nutritional Facts 1 serving (1 each) equals 207 calories, 10 g fat (3 g saturated fat), 37 mg cholesterol, 138 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
