Description
Delight in these soft and flavorful Pumpkin Cream Cheese Muffins, featuring a rich cream cheese center and warm spices, perfect for fall gatherings or cozy breakfasts.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar or brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1/2 cup light oil or melted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
- In a large bowl, mix together the pumpkin puree, sugar, eggs, and oil until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and spices.
- Gently fold the dry ingredients into the pumpkin mixture, being careful not to overmix. The batter should be thick but not dry.
- In a small bowl, beat the cream cheese until smooth and add a touch of sugar and vanilla for sweetness.
- Spoon half of the muffin batter into each muffin cup, then add a dollop of the cream cheese mixture. Top with the remaining batter, ensuring the cream cheese is sealed inside.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. They will spring back lightly when touched.
- Allow them to cool in the pan for 5-10 minutes before transferring to a wire rack.
Notes
Avoid overmixing the batter to ensure fluffy muffins. Mini versions can be made, adjusting the baking time by about 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pumpkin, Muffins, Cream Cheese, Fall Baking, Comfort Food