Description
Delicious and moist pumpkin muffins filled with a creamy cream cheese center, perfect for the fall season.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese (full-fat preferred)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a small bowl, beat the cream cheese until smooth and set aside.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, and melted butter until combined.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Spoon half of the muffin batter into the prepared muffin cups, add a dollop of cream cheese filling, then cover with remaining batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for 5 minutes before transferring to a wire rack.
Notes
For added flavor, sprinkle cinnamon sugar on top before baking. Store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin muffins, cream cheese, autumn baking, fall recipes, easy muffins