Description
Moist pumpkin muffins with a sweet cream cheese filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine 1 1/2 cups granulated sugar, pumpkin puree, vegetable oil, 2 eggs, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar and 1 egg yolk until smooth.
- Spoon about 2 tablespoons of pumpkin batter into each muffin liner.
- Add a teaspoon of the cream cheese mixture to the center of each muffin.
- Top with another tablespoon of pumpkin batter, covering the cream cheese filling.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add 1/2 cup of chopped pecans or walnuts to the pumpkin batter.
- Ensure your cream cheese is fully softened for a smooth filling.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin muffins, cream cheese muffins, fall baking, dessert, breakfast, easy muffins