Description
Pumpkin cream cheese muffins are a delightful autumn treat, perfect for breakfast or an afternoon snack. With their warm spices and creamy swirls of cream cheese, each bite offers a cozy hug that wraps you in seasonal flavors. Easy to make and irresistibly fluffy, these muffins are sure to impress family and friends alike.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- Beat cream cheese with a bit of sugar until fluffy.
- Fold the dry ingredients into the wet mixture until just combined.
- Fill muffin tins two-thirds full with batter and add dollops of cream cheese mixture on top; swirl gently.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg