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Copycat Pumpkin Cream Cheese Muffins: Indulge in Fall!

Copycat Pumpkin Cream Cheese Muffins
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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 teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a separate bowl, beat the cream cheese and powdered sugar until smooth.
  6. Fill each muffin cup halfway with the pumpkin batter, add a dollop of cream cheese mixture, then top with more pumpkin batter.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Let cool before serving.

Notes

  • For a sweeter muffin, increase the sugar by 1/4 cup.
  • Store leftovers in an airtight container in the refrigerator.
  • These muffins freeze well; wrap individually and store in the freezer.

Nutrition

Find it online: https://howeats.com/copycat-pumpkin-cream-cheese-muffins-recipe/