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Pumpkin Cream Cheese Muffins: A Delicious Fall Treat!

Delicious Pumpkin Cream Cheese Muffins perfect for fall.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract for cream cheese filling

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 teaspoon of vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. In a separate bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until creamy and smooth.
  6. Fill each muffin cup about halfway with the pumpkin batter. Add a spoonful of the cream cheese mixture on top of the batter, then cover with more pumpkin batter until the cups are about 3/4 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 15g

Notes

  • For a spiced twist, add 1/4 teaspoon of ground ginger or cloves to the dry ingredients.
  • You can substitute the vegetable oil with melted coconut oil for a different flavor profile.

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