Pumpkin muffins with cream cheese: A Delightful Treat!
Delicious pumpkin muffins filled with a creamy cheese center, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 4 oz cream cheese, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the softened cream cheese until smooth.
- Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of cream cheese, and top with more pumpkin batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
- For a sweeter muffin, add chocolate chips or nuts.
- Store leftovers in an airtight container for up to 3 days.
- These muffins freeze well; wrap individually and store in the freezer.