Pumpkin Cream Cheese Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Ingredients:For the filling:8 oz. cream cheese, softened (I used 1/3 less fat)1 cup confectioners¡¯ sugarFor the muffins:3 cups all-purpose flour1 tsp. ground cinnamon1 tsp. ground nutmeg1 tsp. ground cloves1 tbsp. plus 1 tsp. pumpkin pie spice1 tsp. salt1 tsp. baking soda4 large eggs (I used egg substitue)2 cups sugar2 cups pumpkin puree1¨ù cups vegetable oilFor the topping:¨ö cup sugar5 tbsp. flour 1¨ö tsp. ground cinnamon4 tbsp. cold unsalted butter, cut into pieces (I used Light Butter)
To prepare the filling, combine the cream cheese and confectioners¡¯ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1¨ö-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350¢ª F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
Number of Servings: 24
Recipe submitted by SparkPeople user STRAWBERRYGIR19.
To make the muffins, preheat the oven to 350¢ª F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
Number of Servings: 24
Recipe submitted by SparkPeople user STRAWBERRYGIR19.
Nutritional Info Amount Per Serving
- Calories: 324.6
- Total Fat: 14.7 g
- Cholesterol: 6.2 mg
- Sodium: 237.6 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 1.4 g
- Protein: 4.2 g
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