Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are filled with creamy cream cheese and apricot preserves. Bursting with fall flavors, they're amazing for breakfast or anytime you need a sweet treat!
Servings: 12 Pieces
Calories: 204kcal
Ingredients
- 1-1/2 cups flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup pecans, chopped
- 6 tablespoons apricot preserves
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons milk
- 2 tablespoons sugar
Instructions
- Grease bottoms of a 12-hole muffin pan or line with paper baking cups.
- In a bowl, combine flour, baking powder, salt, cinnamon, and cloves.
- In a large bowl, combine pumpkin, brown sugar, milk, oil, and eggs. With a spoon, stir until blended.
- Add flour mixture and stir until just moistened. Stir in nuts.
- Scoop batter into prepared muffin cups to 1/3 full.
- Spoon 1/2 teaspoon apricot preserves and 1 teaspoon cream cheese filling on the batter. Top with remaining batter.
- Bake in a 400 F oven for about 20 minutes or until golden brown.
- Remove muffins immediately from pan and transfer to a wire rack to cool.
For the Cream Cheese Filling
- In a small bowl, whisk together cream cheese, milk, and sugar until smooth and blended.
Nutrition
Serving: 76g | Calories: 204kcal | Carbohydrates: 25g | Protein: 3.6g | Fat: 10.7g | Saturated Fat: 3.6g | Cholesterol: 39mg | Sodium: 149mg | Potassium: 172mg | Fiber: 1g | Sugar: 13.3g | Vitamin A: 1800IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 1.1mg