These are delicious! Huge hit in my family. I’m actually planning to make them again for Christmas Eve, and I’d like to make them “mini muffins” this time to go with all our other desserts. Any advice (especially for how long to bake them) if I’m preparing these in mini cupcake tins instead of standard size? Thanks in advance!

A piece of heaven. I’ve never baked with cream cheese before and this was a nice recipe to break me into my comfort levels. Sharing with friends tomorrow after our taste test. 💜

Great catch, thank you Gail!

I made these today (11/17/22) with fresh pumpkin puree. I’m guessing that’s the reason I had more batter than needed for 12 muffins 🙂 No biggie, I made a layered mini loaf since there was extra cream cheese too. The swirling didn’t work for me too much; I made sure it was pushed in the batter. I used paper liners since my “non” stick is fairly old. Lovely muffin! Sure my co-workers will approve tomorrow. Just some observances: The recipe doesn’t state (but it is above in the information) on how much to fill the cups (maybe step #4) and storage requirements. I think that would be a good add to the recipe.

https://iambaker.net/high-altitude-baking-tips/

Do you have high altitude adjustments for these?
Thanks
Katherine

My family LOVES these! Tifay I made them without cupcake liners and they turned our waaaaay better and prettier! YUMMY 😋

The carb count is probably pretty high, when you take into account the flour, the granulated sugar, brown sugar, and confectioner’s sugar. Just that alone would be a high carb count. If you’re looking for low carb version of it, it might be fun to experiment with subbing out some of the ingredients. I might just try that myself! 🙂