PUMPKIN CREAM CHEESE MUFFIN
RECIPE TYPE
Desserts and Baked Goods, Learn 101
SERVES
YIELD: 12 muffins
Prep: 20 min
Bake: 25 min
Ingredients
1 pkg (8 oz/250 g) cream cheese, softened
3 tbsp granulated sugar
¼ tsp ground nutmeg
1 ½ cups Longo’s Essentials whole wheat flour
1 ½ cups Longo’s Essentials All-purpose flour
1 ½ tsp baking soda
1 tsp baking powder
1 tsp Longo’s Essentials ground cinnamon
½ tsp Longo’s Essentials ground ginger
¼ tsp salt
1 can (14 oz/398 mL) pure pumpkin puree (maybe more of this)
1 cup packed brown sugar
2 large Longo’s Coop Enriched Eggs
2/3 cup Longo’s Butter, melted-check the name of it now
¼ cup Longo’s pumpkin seeds
2 tbsp 35% whipping cream
Directions
STEP 1: Grease or line 12 muffins tins; set aside. Beat together cream cheese, sugar, and nutmeg until l.ight and fluffy; refrigerate.
STEP 2: Whisk together both flours, baking soda, baking powder, cinnamon, ginger and salt.
STEP 3: Whisk together pumpkin filling, sugar, eggs and butter in another bowl. Pour over flour mixture and stir together.
STEP 4: Divide one-third of the batter among prepared pans. Add 1 heaping tsp of the refrigerated cream cheese mixture into centre of each and top with remaining batter. Sprinkle tops with pumpkin seeds.
STEP 5: Bake in preheated 350F oven for about 25 minutes or until tops are golden brown and the centres are set. Let cool slightly.
STEP 6: Meanwhile, whisk whipping cream into remaining cream cheese mixture and decoratively spread over tops of muffins before enjoying.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 10g | Fibre 3g |
Fat 22g | Sugar 31g |
Carbs 59g | Sodium 440mg |
