Description
Pumpkin Cream Cheese Muffins are the ultimate fall treat, blending the cozy flavors of pumpkin spice with a rich cream cheese swirl. Perfect for breakfast, snacks, or any autumn gathering, these muffins are light and fluffy, making each bite irresistible. The addition of creamy cheesecake filling ensures every muffin remains moist and tender. Easy to make with simple ingredients, these muffins are not only delicious but also versatile enough to suit any occasion. Whether enjoyed with coffee in the morning or as a sweet treat in the afternoon, Pumpkin Cream Cheese Muffins will surely become a seasonal favorite.
Ingredients
Scale
- ½ cup oil (canola/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
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 tsp pumpkin pie spice
- 8 oz cream cheese
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F and line muffin pans with paper liners.
- In a large bowl, whisk together oil, sugar, and vanilla. Add pumpkin puree, eggs, and milk; mix until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add dry ingredients to wet ingredients; mix until just combined.
- For the cream cheese filling: beat cream cheese and sugar until smooth; add egg and vanilla extract.
- Fill muffin cups about two-thirds full with batter. Spoon cream cheese filling on top and gently swirl with a knife.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 220
- Sugar: 14g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg