Description
Delicious Pumpkin Cream Cheese Muffins perfect for fall, combining the flavors of pumpkin and cream cheese in a moist muffin.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 oz cream cheese
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract until fully blended.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
- In a separate bowl, mix the softened cream cheese and a bit of sugar until smooth and creamy.
- Spoon a tablespoon of pumpkin batter into each muffin cup. Add about a teaspoon of the cream cheese mixture on top, followed by more pumpkin batter until each cup is about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Remove muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack.
- Enjoy warm!
Notes
- For best results, use room temperature eggs.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Cream Cheese Muffins, Fall Treat, Pumpkin Muffins, Cream Cheese Muffins