PREHEAT OVEN TO 375 -- LINE OR LIGHTLY GREASE 24 MUFFIN CUPS --
Stir together cream cheese, vanilla and 1/2 cup of sugar in a medium bowl and set aside.
Combine 1/2 cup of sugar, 1/3 cup of flour and 1 teaspoon of cinnamon in a small bowl. Cut in the butter with a fork until large crumbs form. Set aside.
Combine the remaining 3 cups of flour, remaining 1 3/4 cups of sugar, remaining 2 teaspoons of cinnamon, cloves, nutmeg, baking soda and salt in a large bowl. Whisk together the eggs, pumpkin, oil and milk in a medium bowl; stir the egg mixture into the flour mixture just until moist -- DO NOT OVERMIX.
Spoon half of the batter into prepared muffin cups. Dollop about 1 tablespoon of the reserved cream cheese mixture into the center of the batter, and top evenly with the remaining batter. Sprinkle with the reserved streusel mixture.
Bake for 20-23 minutes. Remove from pans and cool on a wire rack.
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 259 (71%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 109.5mg||34 %|
|Sodium 6604.4mg||228 %|
|Potassium 70.1mg||2 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 24.9g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 366
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