Description
These Pumpkin Cream Cheese Muffins are a delightful blend of sweet pumpkin and tangy cream cheese, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin purée
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of salt
- 8 ounces cream cheese
- 1 egg (for filling)
- 1 teaspoon vanilla extract (for filling)
- Powdered sugar (to taste, for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a small bowl, beat the cream cheese with 1 egg, 1 teaspoon of vanilla extract, and a sprinkle of powdered sugar until smooth.
- In a large mixing bowl, combine pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Whisk until combined; stir in eggs and vanilla extract.
- In another bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Spoon a dollop of batter into each muffin tin, add a tablespoon of cream cheese filling, and cover with more batter until each tin is 3/4 full.
- Bake for 20-25 minutes, or until a toothpick comes out clean from the batter.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or store for later.
Notes
For a vegan option, substitute eggs with applesauce. Greek yogurt can replace cream cheese for a lower-fat version.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin muffins, cream cheese, fall recipes, autumn baking