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Delicious Pumpkin Cream Cheese Muffins topped with cream cheese frosting

Pumpkin Cream Cheese Muffins

Deliciously moist muffins filled with rich pumpkin flavor and a creamy cream cheese center, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 1 cup pumpkin puree
  • 1/2 cup cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs Use room temperature for best results.
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line muffin tin with paper liners.
  2. In a bowl, mix together pumpkin puree, cream cheese, sugar, brown sugar, vegetable oil, and eggs until well combined.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fill muffin cups about 2/3 full with batter.
Baking
  1. Bake for 20-25 minutes or until a toothpick comes out clean.
  2. Allow to cool before serving.

Notes

These muffins are best enjoyed warm. Pair with whipped cream or maple syrup. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze for up to 3 months.
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