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
If you LOVE the pumpkin muffins from Starbucks, you have to make them at HOME! #shorts
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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Healthier Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are under 200 calories!
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PUMPKIN CREAM CHEESE SWIRL MUFFIN #pumpkin #cupcake #shorts
DELICIOUS Pumpkin Cream Cheese Muffins ~Easy Recipe~
Pumpkin recipes are the best to made during the Fall season. These Pumpkin Cream Cheese Muffins are the best thing to make to fill your sweet tooth. The creamy sweet cream cheese and the moist texture of the pumpkin muffins go hand in hand.
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Serves: 6
????Ingredients
Dry
-1/2 Cup + 2 Tbsp / 75G All-Purpose Flour
-2 Tsp Pumpkin Spice
-1/2 Tsp Salt
Wet
-5 oz /145G Pumpkin Puree
-1/3 Cup / 67G Sugar
-2 Tbsp / 25G Brown Sugar
-1 Egg (50G)
-2 Tbsp / 28ml Oil
-2 Tsp Vanilla Extract
Cream Cheese Topping
-3 oz / 84G RT Cream Cheese
-1 Tbsp Sugar
-1/2 Egg Yolk (9G)
-1 Tsp Vanilla Extract
Bake at 375F / 191C for 15-18 minutes or golden brown.
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#pumpkin #creamchesse #muffins #pumpkinmuffins
Pumpkin Cream Cheese Muffin – Perfect Fall Treat
Perfect fall season muffins: tender, flavorful and delicious. Filled with cream cheese filling and autumn mood spices. No one can resist!
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Ingredients (for 6-7 muffins):
120g (1/2 cup) – canned or homemade* pureed pumpkin (not pumpkin pie filling)
1 egg
120g (1/2 cup + 1 1/2 tbsp) – granulated sugar
80g (1/3 cup) – vegetable oil
20g (1 ½ tbsp.) – half and half (or heavy cream or whole milk)
130g (1 cup) – all-purpose flour
1 tsp ground cinnamon. 1/2 tsp ground ginger, 1/4 tsp ground nutmeg (or 1 ½ - 2 tsp pumpkin pie spice)
1/2 tsp – baking powder
1/2 tsp – baking soda
Cream cheese filling:
100g (7 tbsp) – cream cheese, softened
20g (1 ½ tbsp.) – sugar
4g – corn starch
1/2 tsp vanilla extract (optional)
Homemade pureed pumpkin : steam the cubed pumpkin until it is soft and breaks apart when pierced with a fork, then blend until smooth. This recipe does not work with boiled (cooked in water) pumpkin because it's too watery.
Store muffins in an airtight container in the refrigerator for up to 5 days or freeze.
#muffins #pumpkin #thanksgiving