Description
These quick and easy Pumpkin Cream Cheese Muffins are a cozy fall treat that come together in about 30 minutes, perfect for chilly mornings.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large mixing bowl, mix together the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, oil, and eggs until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mix, gently stirring until just combined.
- Spoon the batter into muffin liners, filling them about 2/3 full.
- Bake for about 18-20 minutes, or until a toothpick comes out clean from the center.
- Let them cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
Notes
These muffins can be customized with nuts or dried fruits, and they pair well with coffee or spiced chai tea.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg