Pumpkin Cream Cheese Muffins

Another pumpkin recipe here. I decided to try these pumpkin cream cheese muffins. These are fairly easy to whip up at night when the kids are sleeping (or at least in bed) and refrigerate well for breakfast the next day. And look how cute they look in these Ikea silicon baking cups! I'm in love with silicon bake ware and thought these would be an affordable addition to my kitchen. They certainly got the pretty pink and cute factor but unfortunately the rim actually makes them a little hard to maneuver and get the muffins out. But I digress...

I personally thought these pumpkin cream cheese muffins were decent. They were moist and carried just the right amount of pumpkin taste, but they were on the denser side. Too bad these sentiments were not held by the rest of the family. M thought his was dry, which was contrary to what I thought, so perhaps the batter wasn't mixed as well as I thought and he just so happened to get one on the dryer side. H liked the muffins themselves but did not like the cream cheese filling. A didn't take to these at all, avoiding the cream cheese like a plague and entertaining only a few bites of the muffins before proceeding to scattering them for the dog. My guess is that these little guys are too dense for her liking.





Pumpkin Cream Cheese Muffin Recipe

(Makes 9 muffins)

Prep Time: 30 minutes

Bake Time: 20 minutes

Ingredients:

• 4 oz cream cheese


• 1/4 cup powder sugar


• 1 egg


• 1/6 cup olive oil


• 3/4 cup pumpkin puree


• 1-1/4 cup all purpose flour


• 3/4 cup sugar


• 1 tsp baking powder


• 1 tsp cinnamon


• Dash of salt

Instructions:

1. Spread cream cheese mixture onto parchment paper and roll into a log. Place in freezer while prepping the batter.


2. Beat egg and oil until light.


3. Stir in pumpkin puree.


4. Add in remaining ingredients and stir until well mixed.


5. Spoon batter into baking cups, about 3/4 full.


6. Take cream cheese mixture from freezer and remove parchment. Cut log into pieces and place one in each baking up, using the back of a spoon to press lightly into batter.


7. Bake at 375 degrees F for 20 minutes or until toothpick comes out clean (do not poke into cream cheese).

Nutritional Breakdown (According to MyFitnessPal.com)

Nutrition Facts
Servings 9.0
Amount Per Serving
Calories 302
% Daily Value *
Total Fat 9 g	14 %
Saturated Fat 3 g	17 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 35 mg	12 %
Sodium 330 mg	14 %
Potassium 25 mg	1 %
Total Carbohydrate 52 g	17 %
Dietary Fiber 2 g	6 %
Sugars 38 g
Protein 4 g	8 %
Vitamin A	4 %
Vitamin C	0 %
Calcium	2 %
Iron	6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.