Delicious Pumpkin Cream Cheese Muffins
Moist and flavorful pumpkin muffins with a swirl of creamy cream cheese filling. Perfect for breakfast or a sweet treat!
Equipment
- Mixing bowls
- Muffin Tin
- Whisk
- Spatula
- Toothpick
Ingredients
Main Ingredients
- 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 Packed light brown sugar
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
Cream Cheese Filling
- 4 ounces Cream cheese softened
- 1/4 cup Powdered sugar
- 1 tablespoon Milk
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat together softened cream cheese, powdered sugar, and milk until smooth and creamy.
- Fill each muffin cup about halfway with batter. Spoon a teaspoon of cream cheese filling into the center. Top with remaining batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra spice, add 1/2 teaspoon of ginger. You can also use different types of oil, such as coconut oil, for a different flavor profile. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.