Pumpkin Cream Cheese Muffins

Need a lacto ovo vegetarian hor d'oeuvre? Pumpkin Cream Cheese Muffins could be an amazing recipe to try. This recipe makes 24 servings with 219 calories, 3g of protein, and 7g of fat each. For 46 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 30 foodies and cooks. A mixture of powdered sugar, salt, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Mels Kitchen Café. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so awesome. Pumpkin Cream Cheese Muffins, Pumpkin Cream Cheese Muffins, and Pumpkin Cream Cheese Muffins are very similar to this recipe.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don’t press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

 

Step by step:

1. To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl.

2. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree.

3. Mix until well combined.

4. Add in the dry ingredients and mix until just combined.To make the streusel topping, combine all the ingredients in a small bowl.

5. Mix together with a pastry blender or two forks until crumbly.Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter.

6. Remove the cream cheese log from the freezer and slice into 24 equal slices.

7. Place a slice on top of the batter in each muffin well and gently press (don’t press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter.

8. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs.

9. Let cool completely on a wire rack before serving.

Nutrition Information:

covered percent of daily need