Description
Delicious pumpkin muffins with a creamy cheese filling, perfect for breakfast or a snack.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, oil, eggs, and granulated sugar.
- Combine wet and dry ingredients until just mixed.
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fill muffin cups halfway with batter, add a spoonful of cream cheese mixture, then top with more batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use room-temperature cream cheese for easier mixing.
- Do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American