Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
32
High
Nutrition per serving
Calories399.7 kcal (20%)
Total Fat21.8 g (31%)
Carbs46.2 g (18%)
Sugars18.5 g (21%)
Protein5.6 g (11%)
Sodium397.1 mg (20%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 350f & line muffin tins
Muffin Pan
OvenPreheatStep 2
First in a large bowl add all wet ingredients along with brown sugar (12 tbsp salted butter (melted), 3/4c brown sugar, 2tsp vanilla, 2 eggs, 1c pumpkin purée, 1/4c milk). Mix it all together!
Bowl
SpatulaStep 3
Next in a separate bowl add all the dry ingredients (2 1/2c flour, 2tsp baking powder, 1/2tsp baking soda, 1tsp cinnamon, 1tsp pumpkin pie spice, 1/2tsp salt) then stir to combine.
Step 4
Slowly add all the dry ingredients to the wet batter fold it in. A little bit at a time to prevent uneven mixing.
Step 5
Add the muffin batter to the muffin cups then set aside. NOTE this recipe makes 12 regular sized muffins.
Step 6
Cut the 4oz of cream cheese into 12 cubes then stuff them into muffins. Then set aside again.
Step 7
For the streusel you want to stir in the 3/4c flour, 1/2c brown sugar, 1tsp cinnamon. Then you want to melt the 6tbsp of butter and let it cool enough so that it doesn’t feel hot to the touch. Use a fork to toss the ingredients until all of the flour has been absorbed. DO NOT OVER MIX. You want this mixture to be crumbly with some distinct buttery clumps.
Bowl
ForkStep 8
Once your streusel is done add it on top of the muffins then bake it at 350f for 28 minutes.
OvenHeatStep 9
Once the muffins are done baking let them cool for at least 20 minutes then you’re done!
Notes
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