Description
These pumpkin cream cheese muffins are a delightful treat with a creamy filling that makes them perfect for any season.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 1/2 cups light brown sugar
- 1/2 cup vegetable oil
- 3/4 cup sour cream
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg (for cream cheese filling)
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin by lining with paper liners or greasing with non-stick spray.
- Mix together the pumpkin puree, eggs, light brown sugar, oil, sour cream, and vanilla extract until smooth.
- Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in another bowl.
- Blend the dry ingredients into the wet ingredients until just combined.
- Make the cream cheese filling by beating together cream cheese, egg, granulated sugar, and vanilla extract until creamy.
- Fill muffin cups halfway with the pumpkin batter, then add a dollop of cream cheese filling and top with more pumpkin batter.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5-10 minutes before transferring to a wire rack.
Notes
These muffins can be frozen for up to 3 months. Reheat in the microwave for a quick treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin muffins, cream cheese, fall baking, cozy recipes, breakfast muffins