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Pumpkin Cream Cheese Muffins

<p>But I absolutely adore Fall for so many reasons. One of those is .... pumpkin season. Pumpkin donuts, pumpkin lattes, pumpkin cream cakes and, of course, Pumpkin Cream Cheese Muffins.</p>
12 Servings Recipe By

Ingredients

  • 8 ounces Cream Cheese
  • 3 cups Flour, All-Purpose
  • 2 teaspoons Cinnamon
  • 2 teaspoons Nutmeg
  • 2 teaspoons Cloves, Ground
  • 1/4 teaspoons Ginger, Ground
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 4 individual Egg
  • 2 cups Sugar
  • 2 cups Pumpkin, Canned
  • 1 1/4 cups Vegetable Oil
  • 1/2 cups chop Walnuts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 606 Calories
  • 36g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 94mg Cholesterol
  • 347mg Sodium
  • 66g Total Carb
  • 2g Fiber
  • 36g Total Sugars (Includes 34g Added Sugars)
  • 8g Protein
  • 23 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Roll cream cheese into a log with parchment paper.
  2. Freeze for an hour.
  3. In a mixing bowl, mix together flour, cinnamon, nutmeg, cloves, ginger, salt, and baking soda.
  4. In a separate bowl, mix together eggs, sugar, pumpkin, and oil.
  5. Pour wet ingredients into dry ingredients and stir until just combined.
  6. Fill greased muffin tins about 1/2 full.
  7. Cut cream cheese into disks (about 1 to 2 teaspoons each). Unwrap from parchment.
  8. Place cheese disks into center of batter, pushing down.
  9. Top with walnuts.
  10. Bake at 350 degrees for 20-25 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Roll cream cheese into a log with parchment paper.
  2. Freeze for an hour.
  3. In a mixing bowl, mix together flour, cinnamon, nutmeg, cloves, ginger, salt, and baking soda.
  4. In a separate bowl, mix together eggs, sugar, pumpkin, and oil.
  5. Pour wet ingredients into dry ingredients and stir until just combined.
  6. Fill greased muffin tins about 1/2 full.
  7. Cut cream cheese into disks (about 1 to 2 teaspoons each). Unwrap from parchment.
  8. Place cheese disks into center of batter, pushing down.
  9. Top with walnuts.
  10. Bake at 350 degrees for 20-25 minutes.
  11. Allow to cool.
  12. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 30 seconds.

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