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Pumpkin Cream Cheese Muffins

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Delightful muffins combining pumpkin flavors with rich cream cheese, perfect for autumn snacks or breakfast.

Ingredients

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  • ½ cup oil (canola or vegetable)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 ¼ cups pumpkin puree
  • 2 large eggs
  • ½ cup milk
  • 1 ¾ cups all-purpose flour (stir, spoon, and level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 4 tsp pumpkin pie spice
  • 8 oz block cream cheese
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the oil, sugar, and vanilla.
  3. Add the pumpkin puree, eggs, and milk. Whisk until well-combined.
  4. In a separate bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly mix this into the wet mixture and set aside.
  5. In another bowl, beat the cream cheese and granulated sugar using an electric hand mixer. Add one egg and vanilla, mixing well and scraping the bowl as needed. Set this aside.
  6. Line muffin pans with paper cups and scoop the pumpkin muffin batter into each cup, filling them about 2/3 full.
  7. Spoon the cream cheese filling over the top, using slightly more than one tablespoon per muffin.
  8. Use a knife to gently fold the two batters together, creating a swirled look without over-mixing.
  9. Bake at 375°F (190°C) for 15-18 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow muffins to cool completely before serving.

Notes

To store muffins, let cool completely and place in an airtight container. Can be kept at room temperature for 2 days, in the refrigerator for up to a week, or frozen for up to three months.

Nutrition

Find it online: https://www.simplefamilydishes.com/pumpkin-cream-cheese-muffins/