Description
Deliciously moist pumpkin muffins filled with a creamy cheese center, perfect for fall.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with pumpkin batter, add a dollop of cream cheese mixture, then top with more pumpkin batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a spicier flavor, add a pinch of cloves or ginger.
- Store leftovers in an airtight container for up to 3 days.
- These muffins freeze well; wrap individually and store in the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg