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Pumpkin Cream Cheese Muffins

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Delight in the flavors of autumn with these Pumpkin Cream Cheese Muffins. Soft and moist, each muffin features a luscious cream cheese filling that perfectly complements the spiced pumpkin bread. Ideal for cozy mornings or festive gatherings, these delightful treats will have your taste buds singing. Easy to make and perfect for sharing, you’ll want to keep this recipe on hand for all fall occasions.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • ⅓ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese (softened)
  • Optional: ¼ cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
  2. In a large bowl, mix together pumpkin puree, sugar, vegetable oil, eggs, and vanilla until smooth.
  3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture until just combined.
  5. For the cream cheese filling, mix softened cream cheese with a dash of vanilla and a bit of sugar until creamy.
  6. Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture, then top off with more batter until cups are about three-quarters full.
  7. Bake for 20–25 minutes or until a toothpick comes out clean.

Nutrition

Keywords: Use fresh spices for enhanced flavor. Experiment with whole wheat flour for added nutrition or chocolate chips for extra indulgence. Store muffins in an airtight container for up to one week; reheat before serving.

Find it online: https://cookingwithruth.com/irresistible-pumpkin-cream-cheese-muffins-recipe-delight-2/