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Pumpkin Muffins With Cream Cheese

These delicious pumpkin muffins are moist, fluffy, and filled with a rich cream cheese swirl. Perfect for breakfast or a snack, they embody the flavors of fall while being easy to prepare.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 muffin tin
  • 1 mixing bowls
  • 1 whisk
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 ice cream scoop or spoon

Ingredients
  

  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs. Whisk until smooth and well combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
  • In a separate bowl, prepare the cream cheese filling. Using an electric mixer, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
  • Fill each muffin cup about halfway with the pumpkin batter. Add a tablespoon of the cream cheese filling on top of the batter, then cover with additional pumpkin batter until each cup is about ¾ full.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • For added flavor, consider including chopped nuts or chocolate chips in the pumpkin batter before baking.

Notes

For added flavor, consider including chopped nuts or chocolate chips in the pumpkin batter.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
You can freeze the muffins for up to 3 months. Just reheat them in the oven when ready to enjoy.