Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are a delightful fall treat that blend soft pumpkin cake with a creamy, tangy center. These easy-to-make muffins fill your kitchen with warm aromas and are perfect for breakfast or an afternoon snack. With rich flavors from pumpkin puree and autumn spices, they have quickly become a seasonal favorite. Enjoy them fresh from the oven, and savor the cozy essence of autumn in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree (canned or homemade)
- ¾ cup granulated sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 large egg
- ⅓ cup vegetable oil
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix pumpkin puree, sugar, egg, vegetable oil, and vanilla until smooth.
- Gently fold dry ingredients into the wet mixture until just combined.
- In a separate bowl, beat cream cheese with sugar until creamy.
- Fill muffin cups halfway with batter, add dollops of cream cheese mixture, then top with remaining batter and swirl gently.
- Bake for 20-25 minutes or until a toothpick comes out clean from the muffin part.
- Let cool before enjoying!
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For extra flavor, consider adding chocolate chips or nuts like walnuts or pecans. Store leftovers in an airtight container for up to three days or freeze individually for longer storage.