King Arthur Flour's Inside Out Pumpkin Muffins Recipe

Looking for an easy King Arthur Flour's Inside Out Pumpkin Muffins recipe? Learn how to make King Arthur Flour's Inside Out Pumpkin Muffins using healthy ingredients.


Submitted by lotofchicken

Makes 12 servings



Original recipe here: http://www.kingarthurflour.com/shop/recipe.jsp?recipe_id=1190045888980

Recipe Ingredients for King Arthur Flour's Inside Out Pumpkin Muffins

1 cup (8 ounces) pumpkin puree
2 large eggs
1/2 cup (3 3/4 ounces) brown sugar
3 tablespoons (1 1/4 ounces) vegetable oil
1/4 cup (3 ounces) dark corn syrup
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (or 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1 teaspoon ground cinnamon)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup (2 5/8 ounces) milk
1 1/2 cups (6 3/4 ounces) White Whole Wheat Flour

Filling:
8 ounce reduced fat cream cheese
1/4 cup (1 3/4 ounces) granulated sugar

Recipe Directions for King Arthur Flour's Inside Out Pumpkin Muffins

  1. Preheat the oven to 400F. Line a standard 12-cup muffin pan with muffin papers, and grease the papers. Or lightly grease a maple leaf pan.

  2. To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider or corn syrup, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl. Add the flour and mix until well combined.

  3. To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor.

  4. Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter. If you?re using maple leaf molds, drop about 1 1/2 tablespoons of batter into each of the 6 molds. Add a scant tablespoon of filling, and spread about 1 1/2 tablespoons batter on top. The recipe will make 16 maple leaves, so you?ll need to bake in batches.

  5. Bake the standard muffins for 18 to 20 minutes, until a cake tester inserted in the center comes out crumb-free. Bake the leaf muffins for 16 to 18 minutes, testing them the same way. Remove from the oven. After 5 minutes, gently loosen the edges of the leaf muffins, and turn the pan over onto a cooling rack; the muffins should drop out. For regular muffins, simply transfer them to a rack to cool.

  6. Yield: 12 regular muffins, or 16 leaf muffins.

Categories

Breakfast

Nutrition Facts
Serving Size 90.6g
Amount Per Serving
Calories
211
Calories from Fat
82
% Daily Value*
Total Fat
9.1g
14%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
52mg
17%
Sodium
262mg
11%
Potassium
170mg
5%
Total Carbohydrates
29.1g
10%
Dietary Fiber
2.1g
8%
Sugars
14.5g
Protein
5.4g
Vitamin A 70% Vitamin C 2%
Calcium 8% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very high in vitamin A
  •   Bad points
  • High in sugar
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