Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are the ultimate fall delight, combining the warm flavors of pumpkin with a rich cream cheese filling. These moist and fluffy muffins are perfect for breakfast or as a sweet snack. With each bite, you’ll experience a comforting blend of spices that capture the essence of autumn. Bake these treats to fill your kitchen with an inviting aroma and enjoy them warm with your favorite beverage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil
- 8 oz cream cheese (softened)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, beat together softened cream cheese and ¼ cup of sugar until smooth; set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth. Gradually combine with the dry ingredients; do not over-mix.
- Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture, then cover with remaining batter until cups are two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the pan for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg