Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are a delightful blend of seasonal flavors with a creamy filling, perfect for brunch or a sweet treat.
Equipment
- Mixing Bowl
- Muffin Tin
- Whisk
- Measuring Cups
- Measuring Spoons
Ingredients
Muffin Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 2 large eggs At room temperature.
- 0.5 cup granulated sugar
- 0.5 cup brown sugar Packed.
- 0.5 cup vegetable oil
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Cream Cheese Filling
- 8 ounces cream cheese Softened to room temperature.
- 0.5 cup granulated sugar For the cream cheese filling.
- 0.5 teaspoon pure vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, and vegetable oil. Whisk until smooth.
- Step 3: Add the baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until just combined.
- Step 4: In a separate bowl, beat the cream cheese, granulated sugar for the filling, and vanilla extract until creamy.
- Step 5: Line a muffin tin with paper liners. Scoop about two tablespoons of muffin batter into each cup, add a tablespoon of cream cheese filling, then top with more batter.
- Step 6: Bake for 20 to 25 minutes, or until a toothpick comes out clean.
- Step 7: Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to three months.