Description

Indulge in the cozy flavors of autumn with these Pumpkin Cream Cheese Muffins. Soft and moist, each muffin is filled with rich pumpkin flavor and a delightful cream cheese center that adds a creamy surprise to every bite. Perfect for breakfast or as a sweet snack, these muffins are sure to be a hit at any gathering.

Ingredients

Scale

1 cup canned pumpkin puree
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
4 oz softened cream cheese
2 large eggs (room temperature)
1 tsp vanilla extract
⅓ cup vegetable oil

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
Gently fold the wet ingredients into the dry mixture until just combined (lumps are okay).
In a separate bowl, beat cream cheese with a bit of sugar until creamy for the filling.
Fill each muffin cup two-thirds full with batter, add a dollop of cream cheese filling on top, then cover with remaining batter.
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (85g)
Calories: 250
Sugar: 14g
Sodium: 220mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: - For extra flavor, consider adding chocolate chips or nuts to the batter. - Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage. - Ensure all ingredients are at room temperature for better mixing results.