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Pumpkin Spice Muffin

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Recipe

Pumpkin Muffin like Starbucks if you add the cream cheese

 

Yield

24 servings

Prep

20 min

Cook

50 min

Ready

50 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
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1 teaspoon cinnamon
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1 teaspoon nutmeg
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1 teaspoon cloves, ground
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4 teaspoons pumpkin pie spice
1 teaspoon salt
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1 teaspoon baking soda
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4 large eggs
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2 cups sugar
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2 cups pumpkin
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1 ¼ cups vegetable oil
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1 x pepitas (pumpkin seeds)
chopped, or walnut or pecans
* Camera

Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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5 ml cinnamon
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5 ml nutmeg
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5 ml cloves, ground
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2E+1 ml pumpkin pie spice
5 ml salt
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5 ml baking soda
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4 large eggs
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473 ml sugar
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473 ml pumpkin
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296 ml vegetable oil
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1 x pepitas (pumpkin seeds)
chopped, or walnut or pecans
* Camera

Directions

Preheat oven to 350℉ (180℃).

Mix all ingredients together.

Fill Muffin tin half full. sprikle with 1 teaspoon chopped nuts.

Bake for 20 to 25 minutes until tookpick comes out clean.

Cream Cheese (Optional)

Put 8 oz brick of softened cream cheese on a piece of wax paper and roll into a long log.

Put in freezer for about 1 hour.

Unwrap and cut with a sharp knife so each cream cheese disk equals about 1 to 2 teaspoon. s

Cut thick slices in half.

Push cream cheese disk on top of muffin before baking.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 24147% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 134mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 64% Vitamin C 2%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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