Description
Indulge in the warm, inviting flavors of Pumpkin Cream Cheese Muffins. These soft, tender muffins are infused with sweet pumpkin and warm spices, swirled with creamy cheese for a delightful breakfast or snack. Perfect for holiday gatherings or cozy mornings, they are sure to bring smiles to your loved ones’ faces. Enjoy them fresh from the oven or freeze for later—either way, they’re a must-try!
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 2 cups all-purpose flour
- 1 cup sugar (½ cup brown sugar + ½ cup granulated sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil
- 4 oz cream cheese (softened)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, oil, eggs, and vanilla until smooth.
- Slowly add dry ingredients to the wet mixture; fold gently until just combined.
- For the cream cheese swirl, mix softened cream cheese with a bit of sugar until smooth; drop spoonfuls into the batter and swirl gently.
- Fill muffin cups about ¾ full and bake for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 200
- Sugar: 14g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, substitute pumpkin puree with sweet potato. Enhance texture by adding nuts or chocolate chips. Store leftovers in an airtight container for up to three days at room temperature or freeze for longer storage.