Description
These Pumpkin Cream Cheese Muffins are the perfect indulgent treat for fall. They are moist, flavorful, and filled with a creamy, cheesy surprise!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 8 ounces cream cheese
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, blend the granulated sugar, brown sugar, eggs, pumpkin puree, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a separate bowl, beat the cream cheese until smooth.
- Fill each muffin liner halfway with the pumpkin batter, then add a dollop of cream cheese on top, followed by more pumpkin batter until the liners are about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips or nuts to the batter.
- These muffins can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Pumpkin, Muffins, Cream Cheese, Fall Treats