Description

Pumpkin Cream Cheese Muffins offer a moist, flavorful treat with spiced pumpkin batter and a creamy cream cheese center. Perfect for breakfast, snacks, or dessert, these muffins bring warmth and comfort with every bite.

Ingredients

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

¾ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

½ cup vegetable oil

¼ cup milk (room temperature)

1 tsp vanilla extract

8 oz cream cheese, softened

¼ cup granulated sugar

1 tsp vanilla extract

2 tbsp granulated sugar (for cinnamon sugar topping)

½ tsp ground cinnamon (for cinnamon sugar topping)

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Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined. Do not overmix.
In a separate bowl, mix softened cream cheese, sugar, and vanilla extract until smooth.
Fill each muffin cup with about 2 tablespoons of pumpkin batter and create a small indentation in the center.
Place 1 to 1½ teaspoons of cream cheese mixture into each muffin cup.
Top with remaining pumpkin batter, dividing it evenly among the cups.
For the optional topping, mix sugar and cinnamon in a small bowl and sprinkle on top of each muffin.
Bake for 18–21 minutes, or until the tops are firm and a toothpick inserted near the edge comes out clean.
Cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

For a chocolatey twist, add ½ cup of mini chocolate chips to the batter.

For a maple flavor, add 2 tablespoons of maple syrup to the cream cheese filling.

For added crunch, sprinkle chopped nuts on top before baking.

To make a vegan version, substitute eggs with flax eggs and use non-dairy milk and vegan cream cheese.

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 22g
Sodium: 160mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg