Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins capture the essence of autumn with moist, tender crumbs and a creamy surprise in the middle, perfect for breakfast or a sweet snack.
Servings: 12 muffins
Calories: 210kcal
Ingredients
Muffin Batter
- 1 cup pumpkin puree Canned pumpkin puree is convenient; homemade can also be used.
- 1 cup granulated sugar
- 1/2 cup vegetable oil Can be substituted with canola oil or melted coconut oil.
- 2 large eggs
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Cream Cheese Filling
- 4 oz cream cheese, softened Full-fat for richness; low-fat can also be used.
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and eggs. Mix thoroughly until well incorporated.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just mixed to avoid overmixing.
- In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Assembly and Baking
- Fill each muffin cup halfway with pumpkin batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter until the cups are filled approximately two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for better mixing. Store in an airtight container for freshness.