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Pumpkin Cream Cheese Muffins

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These Pumpkin Cream Cheese Muffins are the perfect fall treat, combining the rich flavors of pumpkin with a tangy cream cheese swirl. Soft, fluffy, and just the right amount of sweetness, these muffins are a delicious way to celebrate the season. Whether you’re baking for breakfast, a snack, or dessert, these pumpkin muffins with cream cheese are sure to be a hit!

Ingredients

For the Muffin Batter:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp salt
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

  • Make the cream cheese filling: In a bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.

  • Prepare the muffin batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

  • In another bowl, mix the pumpkin puree, sugar, eggs, oil, and vanilla extract until combined.

  • Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

  • Assemble the muffins: Spoon a tablespoon of muffin batter into each muffin cup. Add a spoonful of the cream cheese mixture in the center, and then top with a little more muffin batter. Use a toothpick or knife to gently swirl the cream cheese into the batter.

  • Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

  • Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For an extra touch of flavor, sprinkle the top of the muffins with cinnamon sugar before baking.
  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • You can freeze the muffins for up to 3 months; just wrap them tightly and store them in an airtight container.

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