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

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    2 Total Reviews

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    • on April 05, 2008

      I made these the other morning for breakfast muffins and just loved the flavor of the toasted pecans on top and the cream cheese in the center. After reading the previous review, I decreased the amount of baking powder to 2 tsps, for half of the recipe and then added about 1/4 cup milk as batter was so thick, then proceeded as written. I checked at 15 mins of baking time, as my oven runs hotter, but they weren't done, so continued baking until 20 mins. This makes a very dense and not very sweet/sugary type of muffin. I love the concept of this recipe, as it is a great way to have breakfast on the run in the mornings, but would tweak it a bit to make it less dense and more of the spices for our personal tastes. Thanks Al Al for a great recipe. Made for Spring PAC 2008.

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    • on May 12, 2007

      We liked the taste of these spicy nutty muffins. They had a crumbly texture, though, and I wonder if the baking powder should be 2 tsp instead of 2 tbsp. My family wasn't crazy about the cream cheese center. It didn't disperse or pick up any flavors from the muffin, and we found ourselves carefully arranging each bite so we wouldn't get a mouth full of plain cream cheese. That was probably more a personal taste thing.

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    Nutritional Facts for Pumpkin Pecan Cream Cheese Muffins

    Serving Size: 1 (92 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 306.0
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 5.9 g
    Cholesterol 48.6 mg
    Sodium 256.0 mg
    Total Carbohydrate 31.1 g
    Dietary Fiber 2.4 g
    Sugars 13.2 g
    Protein 5.1 g


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