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Simple Mini Pumpkin Cream Cheese Muffins You’ll Love!

Simple Mini Pumpkin Cream Cheese Muffins
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Deliciously moist mini muffins filled with pumpkin and cream cheese, perfect for a fall treat.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, cream cheese, sugar, brown sugar, and vegetable oil until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fill each muffin cup about 2/3 full with the batter.
  7. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For a sweeter muffin, add chocolate chips or nuts.
  • Store in an airtight container for up to 3 days.
  • These muffins freeze well; just thaw before serving.

Nutrition

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