Stuffed Pumpkin Muffins – a delicious recipe with Cream Cheese, Powdered Sugar, Butter, Flour, White Sugar, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine cream cheese and powdered sugar by mixing in a small bowl. Place into a sheet of plastic wrap and roll into a 10-inch long 1-inch wide roll. Twist the ends of this roll and place in the refrigerator for at least an hour.
2
Meanwhile, combine the butter, flour, white sugar and cinnamon in a small bowl with a pastry cutter or fork to make the streusel mix. This should resemble large grainy sand. Set aside.
3
Mix together the cake mix, pumpkin puree and pumpkin pie spice in a large bowl using a hand or stand mixer.
4
Once the cream cheese mixture has had time to harden, fill the paper lined muffin tins halfway full with the cake batter mixture. Cut a 1/2 by 1/2 inch section of the cream cheese log and place on the cake batter that is in the muffin cup. Top with another scoop of cake batter dough. Sprinkle about a tablespoon of streusel mix on top. Press lightly so it adheres to the muffin.
5
Bake in a 350u00b0F oven for about 25 minutes.
6
Enjoy with a large glass of milk.
471
kcal
Calories
20
g
Fat
71
g
Carbs
4
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 9 ingredients. The key ingredients include: 1 block (8 Oz. Size) Cream Cheese, 1 cup Powdered Sugar, 1/2 sticks Butter, Cold, 5 Tablespoons Flour, and more.
Yes, Stuffed 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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