Description
Delightful Homemade Pumpkin Cream Cheese Muffins deliver autumn flavors in every bite. Perfect for breakfast or a sweet treat!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the sugar, oil, pumpkin puree, eggs, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, beat together the softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla extract until well combined.
- Fill each muffin liner about halfway with the pumpkin batter. Drop a spoonful of cream cheese filling on top of the batter in each liner.
- Top with the remaining pumpkin batter, filling each liner about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin muffins, cream cheese muffins, homemade muffins, baking recipe, fall baking
