Ingredients for Pumpkin Pecan Cream Cheese Muffins
- Unbleached White Flour
- Wheat Flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- Ginger
- Allspice
- Nutmeg
- Cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- Butter
- Canola Oil
- Light Sour Cream
- 1/2 cup pecan halves
- 8 ounces cream cheese, softened
- Pecan Halves
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How to Make Pumpkin Pecan Cream Cheese Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well with non-stick cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, salt, and sugar.
- In a separate bowl, whisk together the wet ingredients: pumpkin puree, oil, eggs, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Divide half of the batter evenly among the 12 muffin cups.
- Cut the cream cheese into 24 small pieces (about 1/2 inch cubes). Press one piece of cream cheese into the center of each muffin.
- Top each muffin with a pecan half.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Repeat steps 5-8 with the remaining batter for a second batch of muffins (optional - omit pecans for a second batch without nuts).
- Enjoy! These muffins are best enjoyed fresh, but will store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
52g
Fat
29g
Carbs
10g
