Pumpkin Cream Cheese Muffins
Delicious pumpkin muffins with a creamy cheese swirl. Perfect for fall!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 1 cup pumpkin puree
- 0.75 cups granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together pumpkin puree, sugar, oil, and eggs.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In a small bowl, beat the cream cheese until smooth. Gently fold into the batter.
- Fill muffin cups about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.