Pumpkin Cream Cheese Muffins
Indulge in the warmth of autumn with these delightful pumpkin cream cheese muffins. Each bite reveals a soft, spiced muffin swirled with rich cream cheese, creating a comforting treat perfect for chilly mornings or cozy afternoons. Easy to make and utterly delicious, these muffins will transform your kitchen into a bakery filled with the inviting aroma of pumpkin spice. Bake a batch today and enjoy them fresh out of the oven!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar (or ½ cup brown sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ⅓ cup vegetable oil
- 4 oz cream cheese (softened)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg until combined.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
- In a small bowl, beat softened cream cheese with a little sugar until smooth. Drop spoonfuls into the muffin batter.
- Fill each muffin cup two-thirds full and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for five minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg