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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 24 servings |
||
| Calories 271 | ||
| Calories from Fat 141 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 6.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 189mg | 7% | |
| Potassium 76mg | 2% | |
| Total Carbohydrate 29.9g | 9% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 17.0g | ||
| Protein 3.5g | 7% | |
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Pumpkin Cream Cheese Muffins (Like Starbucks)
SERVES 24 , 24 muffins
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 teaspoons pumpkin pie spice
- 1 pinch cardamom (optional)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups pumpkin
- 1 1/4 cups vegetable oil
- 8 ounces cream cheese
- chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)
Directions
1
Preheat oven to 350.2
Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.3
Put it in the freezer while you mix and fill the pans, up to an hour.4
Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.5
Mix all ingredients together (except cream cheese and nuts).6
Fill muffin tins (greased or paper cups) half full.7
Put cream cheese disc in the middle, pressing down.8
Sprinkle with 1 tsp chopped nuts.9
Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).10
Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal > Fall
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: **Angie**
On Dec 14, 2008
I can see why someone got 1st place with these muffins they are delicious! Everyone in my family raved about them when I served them for breakfast while they were visiting. I will keep this one and use it often! Thanks!
From: Mrs. Castillo
On Nov 9, 2008
These muffins are delicious! I substituted all of the oil with regular sweetned applesauce and cut the sugar to 1 1/2 cups. I also mixed about 1/3 cup of powdered sugar into the cream cheese. These muffins are sooo moist even without any oil. Perfect compliment to a steaming cup o' joe!
From: atlfitgirl
On Nov 21, 2006
These muffins were so good!!! They were very moist and so light in texture. Not like your typical heavy overly sweet crumbly muffin you can buy in the store. Not too sweet but oh so yummy when you bite into the little cream cheese surprise in the middle. I made a mini variety by using a little mini muffin pan. They cooked for about 12-13 minutes and came out perfect. I found it kind of difficult to spoon the mixture into the tins without making a mess, so I improvised a pastry bag out of a plastic storage baggie and cutting off the tip, and used that to portion out the muffins. It worked like a dream!!!! I am bringing another batch to my in laws over Thanksgiving break to "WOW" them over morning coffee!!! Thank you!!!
From: Sam Shaw
On Dec 6, 2006
These are really so yummy. I will make these again and again. I found the best cream cheese to use is the cheesecake flavored one.
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