Belly Full · by Amy Flanigan★ 4.7 (3)
Pumpkin Cream Cheese Muffins
NUTRITION · PER SERVING37M COOK
CAL 17%·PRO 12%
CARBS 31G38% OF CAL
3G FIBER13G OTHER15G TOTAL SUGAR
FAT 21G57% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin muffins with a sweet cream cheese center, baked into individual servings. A cozy fall breakfast or snack with bakery-quality texture.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 8 ounce brick cream cheese (room temperature)
- 1 large egg (room temperature)
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour (spooned and leveled)
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1¾ teaspoon pumpkin pie spice
- ½ teaspoon coarse salt
- 1 cup canned pumpkin puree ((just 1 cup, not the entire can) )
- ½ cup vegetable oil
- 2 large eggs
- ½ cup chopped pecans
At a glance
PER SERVING · TIME 37M
CAL 17%·PRO 12%
CARBS 31G38% OF CAL
3G FIBER13G OTHER15G TOTAL SUGAR
FAT 21G57% OF CAL
6G SAT15G 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
- 22m
- Sodium
- 290mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.