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Pumpkin Cream Cheese Muffin Recipe
Make Pumpkin Cream Cheese Muffins that taste just like Starbucks' famous treat. This easy copycat recipe brings fall flavor right to your kitchen.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Servings:
8
Ingredients
1 ½
cups
all-purpose flour
¾
cup
granulated sugar
1
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
pumpkin pie spice
¼
teaspoon
salt
1 ½
cup
canned pumpkin puree
1
egg
¼
melted butter
1
teaspoon
vanilla extract
Roasted pumpkin seeds
pepitas
Filling Ingredients
4
ounces
cream cheese
softened
2
tablespoons
granulated sugar
1
teaspoon
all-purpose flour
1
teaspoon
milk
½
teaspoon
vanilla extract
Instructions
Spray a muffin tin with nonstick spray, or line the cups with cupcake liners.
Whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt in a mixing bowl.
1 ½ cups all-purpose flour,
¾ cup granulated sugar,
1 teaspoon baking powder,
1 teaspoon baking soda,
¼ teaspoon salt
Combine the canned pumpkin, egg, butter, and vanilla in another bowl.
1 ½ cup canned pumpkin puree,
1 egg,
¼ melted butter,
1 teaspoon vanilla extract
Combine the wet ingredients into the dry ingredients and gently stir to combine.
Fill your lined muffin tin with the pumpkin batter.
Combine the filling ingredients in a medium bowl and mix well.
4 ounces cream cheese,
2 tablespoons granulated sugar,
1 teaspoon all-purpose flour,
1 teaspoon milk,
½ teaspoon vanilla extract
Place the filling ingredients in a small zippered bag and snip the end off. Or put the filling in a pastry bag.
Pipe about a tablespoon of cream cheese mixture into the center of each muffin cup.
Roughly chop the pumpkin seeds.
Roasted pumpkin seeds
Sprinkle the seeds around the edge of the muffins.
Bake in a 350-degree preheated oven for 15 minutes or until baked through.
Cool slightly and serve!
Notes
You can substitute cinnamon for the pumpkin pie spice.
Store leftovers for up to 4 days in the refrigerator.
You can skip the pumpkin seeds if you prefer.
For a different look, swirl the cream cheese filling to the muffins.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
45
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.004
g
|
Cholesterol:
35
mg
|
Sodium:
266
mg
|
Potassium:
201
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
7372
IU
|
Vitamin C:
2
mg
|
Calcium:
57
mg
|
Iron:
2
mg
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