Description
These pumpkin muffins with cream cheese are a delightful fall treat that combines the warm flavors of pumpkin with a rich cream cheese filling, perfect for any autumn gathering.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large 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
- 1 package cream cheese
- 1/4 cup sugar
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, vegetable oil, and eggs until well combined.
- In another 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.
- In a separate bowl, beat the cream cheese with 1/4 cup sugar and 1 egg until smooth.
- Line a muffin tin with paper liners.
- Fill each muffin cup halfway with the pumpkin batter.
- Add a spoonful of the cream cheese mixture on top of the pumpkin batter in each cup.
- Top with the remaining pumpkin batter until the cups are about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Always opt for fresh pumpkin puree for maximum flavor.
- Prep Time: 15
- Cook Time: 20
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: pumpkin muffins, cream cheese, fall recipe, autumn treat, baking