Description
These muffins are a cozy fall treat, featuring moist pumpkin batter with a creamy cream cheese filling, perfect for baking and enjoying with coffee.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients, stirring just until mixed.
- In a small bowl, beat the cream cheese and powdered sugar until creamy.
- Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture, then top with more batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
For best results, use fresh spices and ensure the cream cheese is at room temperature. These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g