Cheese-Topped Pumpkin Muffins – a delicious recipe with flour, sugar, baking powder, pumpkin pie spice, salt, pumpkin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 400 degrees.
2
Spray 12 muffin cups with nonstick cooking spray or line with paper baking cups.
3
In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt-mix well.
4
In small bowl, combine pumpkin, milk oil and egg whites, blend well.
5
Add to dry ingredients all at once, stir just until dry ingredients are moistened.
6
Spoon batter evenly into muffin cups.
7
Press 1 cube of cream cheese into center of each muffin. Top each with 1/2 tsp brown sugar.
8
Bake in 400 degree oven for 14 to 18 minutes or until toothpick inserted into center, but not cream cheese, comes out clean.
9
Immediately remove from pan.
10
Serve warm.
11
Store in refrigerator.
12
12 muffins.
842
kcal
Calories
31
g
Fat
122
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 3/4 c all purpose flour, 1/2 c sugar, 3 tsp baking powder, 1 tsp pumpkin pie spice, and more.
Yes, Cheese-Topped Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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