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Add a photoServings: 12
Ingredients
- 8 ounce cream cheese room temperature
- 1 1/4 c. sugar
- 3 x Large eggs
- 1/2 c. oil
- 1 c. pumpkin puree
- 1 c. flour
- 1 tsp baking pwdr
- 1 tsp grnd cinnamon
- 1/2 tsp baking soda
- 1/4 tsp grnd ginger
- 1/4 tsp freshly-grated nutmeg
- 1/4 tsp salt
Directions
- Combine cream cheese, 1/4 c. sugar and 1 egg in bowl of food processor till smooth. Transfer to small bowl and set aside.
- Put 2 Large eggs, oil, 1 c. sugar and pumpkin in same processor bowl (without washing it). Mix till smooth, 20 to 30 seconds. Add in flour, baking pwdr, cinnamon, baking soda, ginger, nutmeg and salt. Pulse till just combined.
- Spoon into muffin pans lined with paper c., dividing batter proportionately. (If baking in batches, remaining batter can be kept at room temperature while first batch is in the oven.) Spread cream cheese mix over tops, dividing proportionately. Use small measuring spoon to fold some pumpkin batter over cream cheese batter for marbled effect.
- Bake at 350 degrees till toothpick inserted in center comes out clean, about 25 min. Carefully remove cakes from pan and cold on wire rack. (Can be baked in advance, cooled completely, covered and kept at room temperature for 1 day, or possibly frzn up to 1 month, wrapped airtight after frzn solid. Thaw, uncovered, at room temperature.)
- This recipe yields 14 cupcakes.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 289 | |
| Calories from Fat 150 | 52% |
| Total Fat 16.94g | 21% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.23g | |
| Cholesterol 73mg | 24% |
| Sodium 333mg | 14% |
| Potassium 98mg | 3% |
| Total Carbs 31.5g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 22.22g | 15% |
| Protein 3.98g | 6% |
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