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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins That Wow Every Fall Morning

Delight in these Pumpkin Cream Cheese Muffins, a perfect treat for cozy fall mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffins
  • 1.75 cups All-purpose flour Sifted for lighter muffins
  • 1 tablespoon Pumpkin spice
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 1 can Pumpkin puree The star ingredient!
  • 1 cup Granulated sugar
  • 0.5 cup Brown sugar Packed
  • 2 large Eggs
  • 0.5 cup Vegetable oil Or melted and cooled butter
  • 1 tablespoon Vanilla extract
Cream Cheese Filling
  • 8 ounces Cream cheese Room temperature
  • 0.25 cup Granulated sugar
  • 1 large Egg yolk Room temperature
  • 2 teaspoons Vanilla extract

Equipment

  • Mixing Bowls
  • Whisk
  • muffin tin
  • Paper liners
  • Toothpick

Method
 

Preparation
  1. In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until combined. Mix in eggs, oil, and vanilla extract until smooth.
  2. In a separate bowl, combine flour, pumpkin spice, baking soda, and salt. Gradually add to the wet mixture, folding gently until just mixed.
  3. In another bowl, beat the cream cheese until smooth, then mix in sugar, egg yolk, and vanilla until light and well combined.
  4. Preheat the oven to 350°F (175°C). Fill muffin cups ¾ full with pumpkin batter, then dollop cream cheese mixture on top and swirl with a toothpick.
  5. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
  6. Allow muffins to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They can also be frozen for up to 3 months.

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