Pumpkin Cream Cheese Muffins
These moist and delicious pumpkin cream cheese muffins are the perfect fall treat! They're easy to make and filled with a creamy, sweet cream cheese center.
Prep
: 10
Total
: 25 minutes
Ingredients
Muffin Ingredients
- 1.75 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup packed brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup cream cheese, softened
- 0.25 cup powdered sugar
- 0.5 teaspoon vanilla extract
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, cloves, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, oil, and eggs. Add pumpkin puree and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fill each muffin liner about 1/3 full with batter. Add a spoonful of cream cheese filling on top of the batter. Top with remaining batter, filling the liners 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
Enjoy these delicious muffins warm or at room temperature. They're perfect for breakfast, brunch, or a snack!