ph.mpmn-digital.com
New recipes

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 1 package pumpkin spice muffin mix, preferably Krusteaz Pumpkin Spice Muffin Mix
  • 2/3 Cups water
  • 1/4 Cup oil
  • 2 eggs
  • 8 Ounces cream cheese, softened
  • 1/2 Cup granulated sugar
  • 1 large egg yolk
  • 2 Teaspoons vanilla extract

Directions

Heat oven to 350 degrees F. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.

In a medium bowl, stir muffin mix, water, vegetable oil, and egg until combined. Using an ice cream scooper, scoop muffin batter into prepared muffin tins.

In a large bowl, mix cream cheese, sugar, egg yolk, and vanilla together until smooth. Top each muffin with 1 tablespoon of cream cheese mixture and use a toothpick to swirl into the batter.

Bake 14–16 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Let cool.

Nutritional Facts

Servings12

Calories Per Serving241

Folate equivalent (total)8µg2%


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.


Pumpkin & Cream Cheese Muffins

Delicious pumpkin muffins filled with cream cheese and topped with a pecan and cinnamon crumble. Need more convincing to try these?

Ingredients

  • 8 ounces, weight Cream Cheese
  • 3 whole Eggs, Divided
  • 2-½ cups Granulated Sugar, Divided
  • 2-½ cups All-purpose Flour, Divided
  • ¼ cups Pecans, Roughly Chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Bakind Powder
  • 1-¼ cup Canned Pumpkin, Packed
  • ⅓ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract

Preparation

1. Lightly coat one 12 cup muffin pan with oil or fill with liners. Give the liners a little spray of oil, too. Set aside.

2. In a small bowl, mix cream cheese, 1 egg, and 3 tablespoons of sugar until well combined. Set aside.

3. In another small bowl, mix 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon until well combined. Set aside.

4. In a large bowl, combine 2 cups flour, 2 cups sugar, salt, baking soda, baking powder, and 2 teaspoons cinnamon until well combined. Set aside.

5. In the bowl of a stand mixer, lightly beat 2 eggs, pumpkin, oil, and vanilla together until well mixed. Incorporate the flour mixture slowly until a good batter forms.

6. Assemble your bowls in this order: batter, the cream cheese, and finally the pecan mixture.

Start by pouring batter into each muffin cup, filling it almost half way. Next, place about 2 teaspoons of the cream cheese mix into each cup. (Feel free to add more, as you’ll end up with extra cream cheese mix at the end.)

Fill the rest of the cup with the batter. Don’t be afraid to fill it up to the top so that when it rises, it blossoms into a nice, big muffin top.

Sprinkle as much of the pecan mix over the top of each muffin as you want. (It can only have delicious consequences.)

7. Bake for 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Consume, ignoring the “serving size” if necessary.