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
VEGAN STARBUCKS CREAM CHEESE PUMPKIN MUFFINS | Recipe by Mary's Test Kitchen
This Vegan Starbucks Cream Cheese Pumpkin Muffin recipe makes soft and delicious treats with a warming mix of pumpkin pie spices and creamy cheesecake-like centers. Sugared pumpkin seeds and crumb topping give these muffins a tasty crunch as well! But if you prefer cream cheese frosting like in the Tim Horton's Pumpkin Spice muffin, it's easy to adapt. Use regular all-purpose flour or use oat to make gluten-free pumpkin muffins.
I haven't tested these muffins in the air fryer yet but I bet they would work. When I do get to test them, I'll update the printable recipe.
--LINKS--
Vegan Starbucks Cream Cheese Pumpkin Muffins/
Vegan Tim Horton's Pumpkin Spice Muffins
Full printable recipe + blog post [text]:
Ooey Gooey Cinnamon Rolls [video]:
Boston Cream Doughnuts [video]:
A note about sugar [text]:
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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 PUMPKIN CREAM CHEESE MUFFINS!
HOW TO MAKE PUMPKIN CREAM CHEESE MUFFINS! ~ In this video I will be showing you how to make pumpkin cream cheese muffins. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
Items used in video ~
Glass Bowls:
Kitchen Utensils Set:
Measuring Cups:
Measuring Spoons/Cups:
Ingredients:
1 3/4 Cups All Purpose Flour
1 Tbsp Pumpkin Spice
1 Tsp Baking Soda
1/2 Tsp Salt
1 (15 oz) can Pumpkin Puree
1 Cup Sugar
1/2 Cup Packed Brown Sugar
2 Large Eggs
1/2 cup Vegetable Oil
1/2 Tbsp Vanilla Extract
Cream Cheese Filling:
8 oz Cream Cheese
1/4 Cup Sugar
1 Egg Yolk
2 Tsp Vanilla Extract
Crumb Topping:
3/4 Cup Flour
1/4 Cup Sugar
1/4 Cup Light Brown Sugar
1 Tsp Pumpkin Spice
6 Tbsp Melted Unsalted Butter
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How to Make STARBUCKS Pumpkin Cream Cheese Muffins at HOME! And EVEN BETTER
Let’s learn how to bake a fan favorite fall pumpkin spice dessert - Starbucks Pumpkin Cream Cheese Muffins at home and even better!
Join the family and cook with me!
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If you LOVE the pumpkin muffins from Starbucks, you have to make them at HOME! #shorts
Recipe:
#shorts #cooking #food #recipe
Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Skip the Starbucks line and make these copycat Pumpkin Cream Cheese Muffins! They're easy, soft, delicious with 5 star reviews!
PRINTABLE RECIPE:
FOR THE MUFFIN
1 cup sugar
1/3 cup vegetable oil
1 cup pumpkin puree not pumpkin pie mix
2 eggs
1/4 cup milk
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon baking soda
2 cups sifted all-purpose flour
FOR THE CREAM CHEESE FILLING
8 ounces cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
Pumpkin Seeds optional
INSTRUCTIONS
Preheat oven to 350°. Line muffin tins with liners.
Stir pumpkin, oil, and sugar together in a large bowl. Do this by hand – don’t use a mixer. Stir in eggs, pumpkin pie spice, salt, and baking soda. Stir in 1 cup flour, then stir in milk, then stir in remaining 1 cup flour.
Divide evenly among muffin pans, filling each liner ½ full. Make a small indentation in the top of the muffin with the back of a spoon, a little holder for the cream cheese filling.
Stir together cream cheese, sugar, and vanilla.
Drop 1 tablespoon onto the top of each muffin. Use the back of a spoon to spread the cheesecake mixture into the little indentation you made and adhere it to the muffin batter. Sprinkle with 4-5 pumpkin seeds, optional.
Bake for about 15-20 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck too it.
Cool at least 5 minutes before serving. Store in refrigerator. Muffins can be frozen for quick breakfasts!
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