Pumpkin cream cheese muffins
Pumpkin Cream Cheese Muffins recipeThis article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe introThese Pumpkin Cream Cheese Muffins are a delightful treat that perfectly captures the flavors of autumn. The moist and tender pumpkin muffins are filled with a creamy, tangy cream cheese center, creating a delicious contrast of textures. With a hint of warm spices like cinnamon and nutmeg, these muffins are the ultimate comfort food for breakfast or snack time. They are easy to make and will surely impress your family and friends.
Keywords: pumpkin, cream cheese, muffins, autumn, spices.
Pumpkin cream cheese muffins details
- 4 ounces cream cheese
- 1-1/2 cups flour
- 1 cup dark brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooked or canned pumpkin (not pie filling)
- 2/3 cup vegetable oil
- 2 large eggs, beaten
- 1 teaspoon molasses
- 1/2 teaspoon vanilla extract
- 1/3 cup coarsely chopped walnuts
Preheat oven to 350 degrees. Grease or spray with butter-flavored oil spray 12 muffin tins or line with paper baking
Stir together the dry ingredients in large bowl. Mix together the pumpkin and wet ingredients. Stir into dry ingredients just until blended. Fill muffin tins 3/4ths full. Divide cream cheese into 12 equal portions. Put one portion in each muffin in the middle of the muffin batter, pressing down. Sprinkle with chopped walnuts. Bake at 350 for 20-25 minutes or until a toothpick comes out clean from the muffin part. Let cool.
Share this content!
As seen in:
Reference: Pumpkin cream cheese muffins
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.