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Soft & Creamy Pumpkin Cream Cheese Muffins You’ll Love!

Soft & Creamy Pumpkin Cream Cheese Muffins
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Deliciously soft and creamy muffins made with pumpkin and cream cheese, perfect for fall.

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 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, cream cheese, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fill each muffin cup about 2/3 full with the batter.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, consider adding chocolate chips or nuts to the batter.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • These muffins freeze well; wrap them individually and store in the freezer for up to 2 months.

Nutrition

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