Breakfast

Pumpkin Cream Muffins CLD OTM is for Breakfast, Dessert.

Pumpkin Cream Muffins CLD OTM takes 40 minutes to prepare.

Pumpkin Cream Muffins CLD OTM takes 20 minutes to cook.

Pumpkin Cream Muffins CLD OTM makes 24 servings.

The ingredients for Pumpkin Cream Muffins CLD OTM are:

8 oz Cheese--Philadelphia Cream Cheese 1/3 less fat
6 tbsp, unsifted Powdered Sugar
2.5 tsp Vanilla Extract
3 cup Flour - Gold medal all purpose flour
4 tsp Baking Powder
1 tbsp Cinnamon, ground
1.5 tsp Allspice, ground - Frontier 10/14 (by ALILDUCKLING)
1.5 tsp Ginger, ground
1 tsp Salt
.5 tsp Baking Soda
.5 tsp Cloves, ground
1.5 cup Granulated Sugar
.5 cup Butter, unsalted
4 large Egg, fresh, whole, raw
2 cup Libby's 100% Pure Pumpkin Puree (by CD2626788)
.5 cup, chopped Pecans

Here is how you make Pumpkin Cream Muffins CLD OTM:

425 degree oven. line or spray muffin pan. place cream cheese in a bowl w/ 1/2 tsp vanilla powederd sugar, stir until smooth. set aside.weigh or spoon flour in to dry measure cups, level w/ knife. combine flour and next 7 ingredients.Through cloves. in a large bowl. mix with whisk.place 2 tsp vanilla granualted sugar butter in a bowl beat w mixer at med speed until well combined. Add eggs 1 at a time. add pumpkin, beat at low speed until combined. Add flour mixture beat at low speed until just combined. spoon batter in to prepared muffin tins. fill 1/3 full top w 2 tsp creamcheese mix. divide remaining batter evenly over cream cheese mixture. Sprinkle nuts over batter. Bake at 425 for 5 minreduce oven temp to 375 bake for 10 mins or until muffins spring back when touched lightly in center.Serving Size: 1 muffinNumber of Servings: 24Recipe submitted by SparkPeople user ONTHETEAM.

The nutritional information for Pumpkin Cream Muffins CLD OTM is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 201.4

• Total Fat: 8.5 g
• Cholesterol: 48.0 mg
• Sodium: 257.8 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 1.8 g
• Protein: 3.8 g