Pumpkin Cream Cheese Muffins
Deliciously moist and spiced muffins with a creamy center, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup cream cheese, softened
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Beat cream cheese until smooth, then add pumpkin puree, sugars, vegetable oil, eggs, and vanilla; mix until well combined.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in another bowl.
- Combine the dry ingredients with the wet mixture and stir until just combined.
- Divide the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool slightly in the pan before transferring to a wire rack.
Notes
Serve warm with butter or cream cheese. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg