Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are a delightful autumn treat that perfectly balances the rich, warm flavors of pumpkin and spices with a creamy, tangy filling. These muffins are not only easy to make but also incredibly moist and flavorful, making them ideal for breakfast, brunch, or a sweet snack any time of day. With just a hint of cinnamon and nutmeg, they evoke the essence of fall in every bite. Their inviting aroma fills your kitchen as they bake, enticing everyone to gather around and enjoy this seasonal favorite. Perfect for entertaining or cozying up at home, these Pumpkin Cream Cheese Muffins will surely become a staple in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 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
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ⅓ cup vegetable oil
- 2 large eggs
- 8 oz cream cheese (softened)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, vegetable oil, sugar, eggs, and cinnamon until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt; gradually combine with wet ingredients until just mixed.
- For the cream cheese filling: Beat softened cream cheese with sugar until smooth.
- Spoon about 2 tablespoons of batter into each muffin cup; add 1 tablespoon of cream cheese filling on top and cover with additional batter until three-quarters full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg