Description
Soft pumpkin muffins with a creamy cheese filling, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients until just mixed.
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fill muffin cups halfway with batter. Add 1 tsp cream cheese mixture, then cover with more batter.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes before serving.
Notes
- Use room-temperature cream cheese for smoother filling.
- Do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin muffins, cream cheese filling, fall baking