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Pumpkin Cream Cheese Muffins: Your New Fall Favorite!

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 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

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
  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 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 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.

Nutrition

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