Description
Delicious pumpkin cream cheese muffins with a rich flavor.
Ingrédients
L'échelle
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat granulated and brown sugar with oil, pumpkin, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed.
- In a separate bowl, blend cream cheese and powdered sugar until smooth.
- Fill muffin cups halfway with batter, add a dollop of cream cheese mixture, then top with more batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- These muffins freeze well.
- Use fresh pumpkin if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Baking
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 muffin
- Calories: 200
- Sucre: 10g
- De Sodium: 180mg
- La graisse: 9g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 29g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: pumpkin cream cheese muffins