Pumpkin Cream Cheese Muffins
Soft and moist pumpkin muffins with a hidden cream cheese swirl, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 4 oz cream cheese
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the muffin tin with liners or cooking spray.
- Mix the flour, baking powder, and pumpkin pie spice in a bowl.
- Combine the pumpkin puree, eggs, and brown sugar in another bowl.
- Gradually add the dry mixture to the wet ingredients until just combined.
- Make the cream cheese mixture by beating it until smooth.
- Fill muffin tins with pumpkin batter and add a dollop of cream cheese mixture.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool muffins in the tin for 5 minutes then transfer to a wire rack.
Notes
These muffins can be frozen for up to 3 months. Enjoy them warm for the best flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, cream cheese muffins, fall baking, seasonal treats