Pumpkin Cream Cheese Muffins
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Sally's Baking Addiction · by Sally★ 4.8

Pumpkin Cream Cheese Muffins

NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 12%
CARBS 46G49% OF CAL
3G FIBER16G OTHER27G TOTAL SUGAR
FAT 20G47% OF CAL
6G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pumpkin muffins with cream cheese filling and a brown sugar crumb topping. Breakfast treat with warm spices, yields 12 muffins.

mainamericanbaked goodeggsvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour
  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice*
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract
  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 1 egg yolk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 Tablespoons (36g) granulated sugar
PREP
25M
SODIUM
270MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.