Cream Cheese-Filled Pumpkin Muffins - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Preheat your oven for a quick and easy recipe starring extra-moist pumpkin muffins with a tangy cream cheese filling.
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin
- 1/3 cup water
Instructions
- Preheat the oven to 350 ºF. Line a muffin pan with baking cups.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set the bowl aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin and mix until combined.
- Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed. Spoon a portion of the muffin batter into each cup filling it 3/4 full.
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