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–+ servings
pumpkin muffins

Pumpkin Cream Cheese Muffins

Karla Fisher
A fall favorite needing just two bowls and 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Servings 18
Calories 223 kcal

Equipment

  • Mixing Bowls
  • cupcake pan

Ingredients
  

Muffins

  • 3 cups flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp pumpkin spice
  • 2 tsp cinnamon
  • 1 dash allspice
  • ¼ tsp nutmeg
  • 2 ¼ cups pure pumpkin puree not pumpkin filling
  • 1 stick butter melted (½ cup)
  • 1 tbsp vanilla
  • 2 eggs

Cream Cheese Filling

  • 1 block cream cheese softened
  • ¼ cup sugar
  • 1 tbsp vanilla
  • 1 tbsp almond milk (I also use my white chocolate mocha creamer as a substitute)
  • 1 tbsp flour
  • 1 tsp cinnamon

Instructions
 

  • Preheat Oven to 350℉
  • Line muffin tins or spray with cooking spray.
  • Dry mix: Combine flour, sugars, baking powder, baking soda, salt & spices
  • Wet mix: Combine melted butter, pumpkin, eggs & vanilla
  • Stir wet mix into dry mix until combined. Be careful not to overmix.
  • Fill muffin cups to 3/4 full.
  • For cream cheese filling: Whisk all ingredients together until smooth.
  • Put filling into a quart ziplock and snip one corner tip off. (only snip a small 1/4 inch corner.) Stick the tip into the top of each muffin cut and squeeze approximately a tbsp of the cream cheese filling into the muffin.
  • Bake for about 20 mins. I always check mine around 18 minutes for doneness.
  • Remove from oven and place on a cooling rack.
  • Enjoy warm!

Nutrition

Calories: 223kcalCarbohydrates: 39gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 286mgPotassium: 109mgFiber: 2gSugar: 21gVitamin A: 4952IUVitamin C: 1mgCalcium: 54mgIron: 2mg
Did you make this recipe?Mention @thefisherhouse_ or tag #thefisherhousefoodies!