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    You are in: Home / Recipes / Pumpkin Muffins with Cream Cheese Filling Recipe
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    Pumpkin Muffins with Cream Cheese Filling

    Average Rating:

    4 Total Reviews

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    • on November 05, 2009

      Yum! I added about a teaspoon of lemon zest to the wet ingredients (before mixing them with the dry ingredients). The slight extra "tang" was wonderful.

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    • on October 20, 2009

      I made these as mini muffins (48 ct) 4 days ago and took them to a party. They were all gobbled up within 2 hours! But, they weren't quite sweet enough for my taste, so I made them again. Added 1/2 cup more brown sugar, an extra 1/4 tsp each of the spices, and put some cinnamon sugar in with the cream cheese. Oh boy, now they are just to die for! I put a pecan half on each of the mini muffins, which helped to keep the cream cheese from being too gooey on top, and baked them at 350F for 16 and a half minutes. Just delightful. Thank you so much for sharing this wonderful seasonal recipe.

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    • on April 22, 2008

      Very nice flavor. Texture was quite 'stodgy', which I guess is the pumpkin. I made my own pumpkin puree, as tinned puree isn't available here in New Zealand. The other thing I did differently was, once the flour mixture and oil were added to the egg mixture, I mixed by hand rather than with the beater, as I was afraid of over mixing. I used golden syrup instead of maple syrup, which worked nicely. The filling really makes these muffins something special. I got 10 average sized muffins. Very yummy!

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    • on April 19, 2008

      These had a super delicious flavor. Unfortunately I had a few changes. I had scooped all of the batter into muffin tins (mine made 15) when I realized that I'd omitted the milk. (I had been thinking that the batter seemed really thick!) I probably could have scraped it back into the bowl and added the milk, but I have kids & have no time for that nonsense. :) Also, I used leftover cream cheese frosting (recipe 6536) instead of the maple mixture listed here. Next time I would push the cream cheese into the batter a bit more so it's more like a filling and less like a melty glazy goo on top. I'm not sure if it ran over the top instead of sinking in as filling because I forgot the milk and the batter was too dense or because it was a different cream cheese mixture... but really I don't care. It tastes delicious! My neighbor was over and she gave two thumbs up also. This is well worth making & I wish I'd doubled the recipe. Yum!!

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    Nutritional Facts for Pumpkin Muffins with Cream Cheese Filling

    Serving Size: 1 (1191 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 637.8
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 7.1 g
    Cholesterol 87.8 mg
    Sodium 747.4 mg
    Total Carbohydrate 77.5 g
    Dietary Fiber 3.5 g
    Sugars 40.3 g
    Protein 9.3 g

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