Description
Deliciously moist pumpkin muffins with a creamy filling, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a muffin tin with paper liners.
- Mix the pumpkin puree, vegetable oil, sugar, and brown sugar in a large bowl until smooth.
- Add the eggs one at a time, beating well after each addition.
- Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Mix the dry ingredients into the wet mixture gradually.
- Make the cream cheese filling by beating cream cheese, powdered sugar, and vanilla until smooth.
- Fill each muffin liner halfway with pumpkin batter, add a teaspoon of cream cheese filling, and cover with more pumpkin batter.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Cool the muffins for about 5 minutes in the tin before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin muffins, cream cheese muffins, fall baking, Starbucks copycat