Description
Indulge in the ultimate fall treat with these moist and flavorful Pumpkin Cream Cheese Muffins. Perfectly spiced pumpkin batter is swirled with a creamy, decadent cream cheese filling for a delightful breakfast, snack, or dessert.
Ingredients
– 1 (15 oz) can pumpkin puree
– 2 eggs
– 1/2 cup vegetable oil
– 1/3 cup milk
– 1 tsp vanilla extract
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
Instructions
1. – Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a large bowl, whisk together the pumpkin puree, eggs, oil, milk, and vanilla until well combined.
3. – In a separate bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – In a small bowl, beat the cream cheese and 1/4 cup sugar until smooth and creamy.
6. – Scoop about 2 tablespoons of the pumpkin batter into each muffin cup, then top with about 1 tablespoon of the cream cheese mixture.
7. – Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
8. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For a crunchier topping, sprinkle the muffins with a mixture of brown sugar and cinnamon before baking.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American