Description
A delightful recipe for pumpkin cream cheese muffins that captures the essence of fall with a moist pumpkin base and a creamy filling.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Pumpkin puree: 1 cup (240 g)
- Cream cheese: 8 oz (226 g), softened
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Vanilla extract: 1 teaspoon
- Salt: 1/2 teaspoon
- Brown sugar: 1/4 cup (50 g) (for topping)
- Additional ground cinnamon: 1 teaspoon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin.
- In a large mixing bowl, whisk together the dry ingredients.
- In a separate bowl, beat the cream cheese with granulated sugar until smooth.
- Combine wet ingredients and mix with dry ingredients until just combined.
- Fill muffin cups with batter, add cream cheese filling, and top with more batter.
- Bake for 18-22 minutes and check for doneness with a toothpick.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh pumpkin puree for better flavor.
- Don’t overmix the batter to keep muffins fluffy.
- Check for doneness starting at 18 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin muffins, cream cheese muffins, fall baking, easy muffin recipe