Cream Cheese and Pumpkin Muffins Recipe

Name: Cream Cheese and Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, slightly beaten; ½ cup canned pumpkin; ½ cup milk; ¼ cup vegetable oil; 1 ½ cups flour; ⅓ cup sugar; 3 teaspoons baking powder; 1 ¼ teaspoons ground cinnamon; ½ teaspoon salt; ¼ teaspoon ground nutmeg; 3 ounces cream cheese, softened; 1 tablespoon sugar; 1 tablespoon milk

Servings: persons

2 eggs, slightly beaten
½ cup canned pumpkin
½ cup milk
¼ cup vegetable oil
1 ½ cups flour
⅓ cup sugar
3 teaspoons baking powder
1 ¼ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
3 ounces cream cheese, softened
1 tablespoon sugar
1 tablespoon milk

1
Heat oven to 400 degrees F.
2
Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
3
Mix eggs, pumpkin, milk and oil.
4
Stir in remaining ingredients (except cream cheese filling) just until flour is moistened.
5
Fill muffin cups 2/3 full.
6
Cream Cheese Filling: Mix cream cheese, sugar and milk until smooth.
7
Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife.
8
Bake 20 to 22 minutes or until golden brown.
9
Immediately remove from pan.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggs, slightly beaten, ½ cup canned pumpkin, ½ cup milk, ¼ cup vegetable oil, and more.

Yes, Cream Cheese and 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.

Cream Cheese and Pumpkin Muffins

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