Description
Delicious and moist pumpkin muffins with a creamy cheese center, perfect for fall!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a large mixing bowl, add the canned pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk together until well combined.
- In another bowl, mix the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
- Scoop about two-thirds of the muffin batter into each muffin cup. Spoon a generous tablespoon of the cream cheese mixture in the center of each muffin, and then cover it with the remaining batter.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean (apart from the cream cheese).
- Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy warm!
Notes
- These muffins are best enjoyed warm.
- Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg