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.
15m
PREP TIME
20m
COOK TIME
204
CALORIES
7
INGREDIENTS
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.
15m
PREP TIME
20m
COOK TIME
204
CALORIES
7
INGREDIENTS
Ingredients 16 (1 muffin) Servings
- 1 package (2-layer size) yellow cake mix, divided
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1 tablespoon McCormick® Pumpkin Pie Spice
- 3 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
- 4 ounces (1/2 package) cream cheese, softened
- 1 tablespoon sugar
INSTRUCTIONS
- 1 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 large bowl with wooden spoon until well blended.
- 2 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 medium bowl until well blended and smooth. Place 1 teaspoon cream cheese mixture in center of each muffin.
- 3 Bake 18 to 20 minutes or until toothpick inserted near center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.
NUTRITION INFORMATION
(per Serving)
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