Pumpkin Cream Cheese Muffins

Name: Pumpkin Cream Cheese Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16
Ingredients: 1 package (2-layer size) yellow cake mix; 1 cup canned pumpkin; 1/2 cup vegetable oil; 1 tablespoon McCormick® Pumpkin Pie Spice; 3 teaspoons McCormick® All Natural Pure Vanilla Extract; 4 ounces (1/2 package) cream cheese, softened; 1 tablespoon sugar

By: McCormick Kitchens

Made With:

These easy muffins start with a cake mix and canned pumpkin. Like the popular coffeehouse pumpkin muffins, these have a dollop of sweet cream cheese baked in.

Recipe Info

Prep Time:

15m
Cook Time:

20m
Ingredients:

7
Servings:

16
User Rating:

Ingredients

1 package (2-layer size) yellow cake mix
1 cup canned pumpkin
1/2 cup vegetable oil
1 tablespoon McCormick® Pumpkin Pie Spice
3 teaspoons McCormick® All Natural Pure Vanilla Extract
4 ounces (1/2 package) cream cheese, softened
1 tablespoon sugar

Nutrition Information

(per serving)

Calories 204
Carbohydrates 23 g
Cholesterol 8 mg
Fiber 1 g
Protein 1 g
Saturated Fat 3 g
Sodium 260 mg
Total Fat 12 g

These easy muffins start with a cake mix and canned pumpkin. Like the popular coffeehouse pumpkin muffins, these have a dollop of sweet cream cheese baked in.

Key products

McCormick® Pumpkin Pie Spice, 1.12 oz

$8.99

Unit price: per

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

Instructions

Preheat oven to 350°F. Reserve 2 tablespoons of the dry cake mix for the filling. Set aside. Mix remaining cake mix, pumpkin, oil, pumpkin pie spice, and 2 teaspoons of the vanilla in a large bowl with a wooden spoon until well blended.
Divide batter evenly among 16 paper-lined muffin cups, filling each cup 2/3 full. Mix reserved cake mix, cream cheese, sugar, and remaining 1 teaspoon vanilla in a medium bowl until well blended and smooth. Place 1 teaspoon of cream cheese mixture in the center of each muffin.
Bake for 18 to 20 minutes or until a toothpick inserted near the center of the muffin comes out clean. Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack.