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 400u00b0.
2
Spray 12 muffin cups with nonstick cooking spray or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
3
Lightly spoon flour into measuring cup; level off.
4
In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt; mix well.
5
In small bowl, combine pumpkin, milk, oil and egg whites; blend well.
6
Add to dry ingredients all at once; stir just until dry ingredients are moistened.
7
Spoon batter evenly into spray-coated muffin cups. Press 1 cube cream cheese product into center of each muffin.
8
Top each with 1/2 teaspoon brown sugar.
9
Bake at 400u00b0 for 14 to 18 minutes or until toothpick inserted near center, but not into cream cheese, comes out clean.
10
Immediately remove from pan; serve warm. Store in refrigerator.
11
Contains 170 cal.; 5 grams fat.
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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