Cool for 5 minutes before removing from pans to wire racks. of nutmeg to the muffin batter. Percent Daily Values are based on a 2,000 calorie diet. Author: thepounddropper.comPREP TIME10 minutesCOOK TIME18 minutesADDITIONAL TIME5 minutesTOTAL TIME33 minutes Ingredients MUFFIN INGREDIENTS 1 and 1/2 cup Kodiak Cakes … These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. Sprinkle on the streusel … Congrats! Sprinkle on the streusel topping. It is a new family favorite! Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes. Drop filling by teaspoonfuls over batter. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. I liked this recipe alot better once I realized that! Versatility: I love that in a muffin! Preheat oven to 375 degrees F (190 degrees C). Set aside. But now, it's all goooooood. Add comma separated list of ingredients to include in recipe. On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). Yummy! I also used applesauce instead of any shortening-- no one was the wiser. While I wouldn't call them a failure, they didn't deliver the exceptional results I was expecting from them either. First, when you soften the cream cheese, do not beat until creamy. The Starbucks version of Pumpkin Cream Cheese Muffins has a big dollop of cream cheese in the center of the muffin. As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. Evenly distribute cream cheese mixture along with all the muffins, leaving a dollop on top of each. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. Top with 1 tsp cream cheese mixture, then one more tsp pumpkin batter. They are moist and very delicious....My husband thought they could win a prize for not only tasting great but looking so good as well! Bake at 350F … Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. You end up with cheesecake spread evenly over the top! If you still have little "globs" of cream cheese floating around, it's perfect. In a large bowl, whisk together first seven muffin ingredients. Thanks a bunch for posting this recipe. Thanks for the recipe! Prepare the cream cheese topping and streusel first. I had enough muffin batter for 24 regular size muffins -- I did not have enough cream cheese topping for all 24 -- but that was okay, the muffins were divine without it. Muffins … How To Make Pumpkin Cream Cheese Muffins First make the filling, beat together the cream cheese, egg, Stevia In The Raw® Bakers Bag, granulated sugar, and salt until smooth. It is a new family favorite! In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Our Top 10 Muffin Recipes for Perfect Mornings, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. Into a strainer or sifter, dump 1 cup all purpose flour… The egg yolk helps the cream cheese filling “set” like cheesecake. 304 calories; protein 4.3g; carbohydrates 45.2g; fat 12.2g; cholesterol 49.8mg; sodium 225.8mg. I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. The holidays wouldn’t be the same without an array of freshly baked pumpkin goodies like Pumpkin Cream Cheese Muffins.These aren’t your typical muffins. In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. I added 1 tsp. Pumpkin season is underway and these muffins are just in time for fall season! (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. of brown sugar for the 5 tbsp. Muffins are "to die for". Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. Similar recipes call for 1/3-1/2 cup sugar as opposed to this recipe's mere 3 T. But the "filling" was a disappointment, not making the statement I had hoped for or expected. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. I’m telling you-these Skinny Pumpkin Cream Cheese Muffins will be on repeat! In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking … Thanks a bunch! of ground cloves and 1 tsp. I highly recommend these muffins!! In a mixing bowl combine 2 eggs, pumpkin, apple sauce, and vanilla extract. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-muffins Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract. It should be the consistency of a thick sour cream. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. It should be the consistency of a thick sour cream. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. of nutmeg to the muffin batter. The batter is thick, but it works if you only fill the muffin cups 2/3 full. Muffins are "to die for". Made a double batch and they were gone quickly. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. 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