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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 151.4
  • Total Fat: 7.1 g
  • Cholesterol: 26.9 mg
  • Sodium: 141.9 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Layered Cream Cheese Pumpkin Muffins calories by ingredient
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Layered Cream Cheese Pumpkin Muffins

Submitted by: ROXIMAPRIME
Layered Cream Cheese Pumpkin Muffins

Introduction

A deliciously moist fall treat! Not the healthiest, but a favorite around my block for the holidays! A deliciously moist fall treat! Not the healthiest, but a favorite around my block for the holidays!
Number of Servings: 48

Ingredients

    Cream Cheese Filling:
    - 4 oz. Cream Cheese, softened
    - 1/4 cup Sugar (granulated)
    - 8 oz. Sour Cream
    - 1 Egg, large

    Pumpkin Muffin Batter:
    - 1½ cups Pumpkin (I use Libby’s brand)
    - 3½ cups All-Purpose Flour
    - 2 teaspoons Baking Soda
    - 3 cups Sugar (granulated)
    - 4 Eggs, large
    - 1 cup Vegetable Oil
    - 1½ teaspoon Salt
    - 2 teaspoons Cinnamon
    - 2 teaspoons Nutmeg
    - 1/2 teaspoon Allspice
    - 2/3 cup water

Directions

Preheat oven to 350°F.

For the cream cheese filling, combine cream cheese and sugar in a medium bowl. Beat until combined. Add sour cream and egg to mixture and beat until smooth. Set aside.

For the batter, stir together the flour, baking soda, salt, cinnamon, allspice, and sugar in a very large bowl. (I’m seriously not joking about the size of the bowl!) Add eggs, water, oil, and pumpkin to the flour mixture and mix until completely combined.

Spoon enough batter to cover the bottom of either a lined or well-greased muffin pan. Place a layer of cream cheese filling over the batter and cover the cream cheese with another layer of batter so that none of the cream cheese is visible from the top. Place a small dab of cream cheese filling on the top of the muffin for a decorative look. Repeat until pan is full. Bake for 15-20 minutes or until toothpick comes out clean. After removing from the oven, allow cupcakes to sit in muffin pan for 10 minutes before transferring them to a cooling rack. Let cool completely before consumption! These definitely taste better the next day…if they last that long!

Number of servings: 48 muffins

Number of Servings: 48

Recipe submitted by SparkPeople user ROXIMAPRIME.






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