Pumpkin Cream Cheese Muffins
- Number of Servings: 28
Ingredients
3 c. flour2 t. cinnamon2 t. nutmeg2 t. cloves1/4 t. ginger1 t. salt1 t. baking soda4 eggs2 c. sugar2 c. pumpkin, canned1 1/4 c. oil8 oz cream cheese1/2 c walnuts
Roll cream cheese into log and freeze for 1 hour.
Preheat oven to 350. Mix all dry ingredients (except nuts). Mix all wet ingredients. Add wet ingredients to dry ingredients. Fill muffin tins 1/2 full with batter. Cut cream cheese into slices. Push one slice into each muffin cup. Sprinkle with nuts.
Bake 20-25 minutes.
Serving Size: makes 28 muffins
Number of Servings: 28
Recipe submitted by SparkPeople user MOMTO5KDS.
Preheat oven to 350. Mix all dry ingredients (except nuts). Mix all wet ingredients. Add wet ingredients to dry ingredients. Fill muffin tins 1/2 full with batter. Cut cream cheese into slices. Push one slice into each muffin cup. Sprinkle with nuts.
Bake 20-25 minutes.
Serving Size: makes 28 muffins
Number of Servings: 28
Recipe submitted by SparkPeople user MOMTO5KDS.
Nutritional Info Amount Per Serving
- Calories: 228.5
- Total Fat: 13.2 g
- Cholesterol: 10.6 mg
- Sodium: 156.7 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.4 g
- Protein: 3.4 g
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