Description
These muffins combine pumpkin and cream cheese for a delicious treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cream cheese
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugar, brown sugar, eggs, and oil.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- In a separate bowl, beat the cream cheese until smooth.
- Fill muffin tins halfway with batter, add a dollop of cream cheese, and top with more batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Can be frozen for up to 3 months.
- Use fresh pumpkin puree for better flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Pumpkin Cream Cheese Swirl Muffins