Description
These pumpkin cream cheese muffins are a moist and deliciously spiced treat, perfect for fall baking. The combination of warm spices and creamy filling creates a comforting flavor that everyone will love.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cream cheese
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, cream cheese, sugar, brown sugar, and vegetable oil.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Do not overmix the batter.
- Spoon the batter into muffin tins lined with paper liners, filling each cup about 2/3 full.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container once they are completely cool.
Notes
- Use fresh pumpkin puree for the best flavor.
- Prep Time: 15
- Cook Time: 20
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 200
- Sugar: 10
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: pumpkin, muffins, cream cheese, fall baking, dessert