Description
Delightful Pumpkin Cream Cheese Muffins filled with warm spices and a creamy center, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 8 ounces cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
- In a large mixing bowl, combine the pumpkin puree, eggs, oil, granulated sugar, and brown sugar. Whisk until smooth and well-blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger. Gradually add the dry mixture into the wet ingredients until just combined.
- In a small bowl, mix the softened cream cheese with a tablespoon of sugar and a splash of vanilla extract. Blend until smooth.
- Fill each muffin tin about halfway with pumpkin batter, add a dollop of the cream cheese mixture in the center, then top with more pumpkin batter until nearly full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Serve warm, optionally with a smear of butter.
Notes
Store leftover muffins in an airtight container for up to 2 days or refrigerate for a few extra days. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin muffins, fall baking, cream cheese muffins