How To make Cream Cheese and Pumpkin Muffins
2 eggs -- slightly beaten
1/2 Cup canned pumpkin
1/2 Cup milk
1/4 Cup vegetable oil
1 1/2 Cups all-purpose flour
1/3 Cup sugar
3 Teaspoons baking powder
1 1/4 Teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Cream cheese filling (below) 3 ounces cream cheese -- softened
1 tablespoon sugar
1 tablespoon milk
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2x 1 1/4 inches, or line with paper baking cups. Prepare Cream Cheese Filling; reserve. ( mix cream cheese, sugar and milk until smooth.) Mix eggs,pumpkin, milk and oil. Stir in remaining ingredients just until flour is moistened. Fill muffin cups 2/3 full. Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife. Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.
How To make Cream Cheese and Pumpkin Muffins's Videos
THE BEST PUMPKIN CREAM CHEESE MUFFINS RECIPE: Delicious pumpkin muffins with cream cheese!
Professional Pastry Chef Lindsey Farr gives us her pumpkin cream cheese muffin recipe to make moist and tender pumpkin cream cheese muffins. Learn how to make pumpkin cream cheese muffins at home, by hand, and from scratch! These pumpkin spice muffins with cream cheese are so easy to make, and are just divine. I used to smear cream cheese on my pumpkin muffins, and now I know it’s so much more satisfying just to bake pumpkin spice muffins with cream cheese filling!
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Chapters:
00:00 Intro to Pumpkin Cream Cheese Muffins
00:20 Soften the cream cheese
00:45 Add our sugar and vanilla
01:23 Put together our dry ingredients
01:38 Whisk our egg together and add oil
02:03 Add our sugars
02:18 Add our pumpkin puree
02:45 Fold in our dry ingredients
03:30 Line our muffin pan
03:56 Scoop our batter into our muffin tin
04:20 Scoop in our filling
04:41 Put our muffins in the oven
05:13 Use a cake tester to test them
05:28 Let them cool
05:43 Time to try!
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This is the best pumpkin cream cheese muffins recipe! These pumpkin muffins with cream cheese will blow you away. This pumpkin cream cheese muffins recipe is an easy how to make muffins tutorial for the whole family. Learn how to bake homemade muffins better than the ones they have at Starbucks! After trying this pumpkin cream cheese muffins recipe you won’t ever want a different version.
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Amazing Pumpkin Cupcakes Recipe
Soft and moist, these Pumpkin Cupcakes are so delicious! Packed with pumpkin flavor and topped with a delightful cream cheese frosting, these cupcakes are perfect for pumpkin lovers. Perfectly spiced, these cupcakes are made not just with pumpkin pie spice but with pumpkin purée as well. They're easy and foolprood so you basically need to make them!
RECIPE:
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How to Make the Best Pumpkin Cheesecake Swirl Muffins
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PUMPKIN CHEESECAKE SWIRL MUFFINS
Ingredients
* 3/4 cup pumpkin puree (the canned variety is best, unsweetened)
* 2 eggs
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 1/2 cups all purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon sea salt
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground cloves
* 1 teaspoon ground ginger
* 8 ounces full fat cream cheese, softened to room temperature
* 1/2 egg (beat one egg and use half the mixture)
* 1/3 cup white sugar
Instructions
* Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
* In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
* Add the flour, baking soda, salt, cinnamon, cloves, and ginger and mix with a rubber spatula just until no streaks of flour remain. Set the batter aside.
* Combine the cream cheese, 1/2 egg, and sugar in a medium bowl with a wire whisk until the mixture is creamy and smooth. Set aside.
* Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full.
* Add one tablespoon or so of the cheesecake mixture to the top of each and use a toothpick to swirl the cheesecake mixture into the pumpkin batter.
* Bake the muffins at 350 degrees Fahrenheit for about 20 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they're done!).
* Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.
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Pumpkin Cream Cheese Muffins
Delicious low carb muffins stuffed with sugar-free cream cheese filling. Move over, Starbucks, there's a healthier pumpkin muffin in town!
See the full recipe:
KETO PUMPKIN CREAM CHEESE MUFFINS! The original recipe!
The ORIGINAL Keto Pumpkin Cream Cheese Muffins. Tender almond flour muffins with a gooey center of cream cheese. A delicious keto breakfast or snack... or dessert!
See the full recipe here:
Check out these videos too!
Keto Pumpkin Crumb Cake
Keto Pumpkin Cream Pie (oh my!)
Keto Pumpkin Earthquake Cake:
Ingredients
Cream Cheese Filling:
6 oz cream cheese softened
3 tbsp powdered Swerve Sweetener
1 tbsp heavy cream
1/2 tsp vanilla
Pumpkin Muffins:
2 cups almond flour
1/2 cup Swerve Sweetener
1/4 cup unflavoured whey protein powder
2 tsp baking powder
2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves
1/2 tsp salt
2 large eggs
1/2 cup pumpkin puree
1/4 cup butter melted
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract
Pumpkin Spice Cream Cheese Muffins. Recipe 2/21 of my pumpkin series | MyHealthyDish