Broma Bakery · by Sofi | Broma Bakery
Pumpkin cheesecake muffins
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 10%
CARBS 31G42% OF CAL
2G FIBER10G OTHER19G TOTAL SUGAR
FAT 17G52% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced pumpkin muffins swirled with cream cheese throughout, combining fall flavors with the decadence of cheesecake. A moist, tender autumn treat.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups all-purpose flour
- 3/4 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or /vegetable) oil)
- 8 ounces cream cheese
- 1/3 cup granulated sugar
- 1 egg
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 10%
CARBS 31G42% OF CAL
2G FIBER10G OTHER19G TOTAL SUGAR
FAT 17G52% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 390mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 99mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 390MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.