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Pumpkin Cream Cheese Muffins: A Delightful Fall Treat!

Pumpkin Cream Cheese Muffins
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Deliciously moist pumpkin muffins filled with a creamy cheese center, perfect for fall.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a separate bowl, beat the cream cheese and powdered sugar until smooth.
  6. Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cream cheese mixture, and top with more pumpkin batter.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool before serving.

Notes

  • For a spicier flavor, add more cinnamon or nutmeg.
  • These muffins can be stored in an airtight container for up to 3 days.
  • They freeze well; wrap individually and store in the freezer for up to 2 months.

Nutrition

Find it online: https://recipesdays.com/pumpkin-cream-cheese-muffins-fall-treat-recipe/