Description
Moist pumpkin muffins filled with cream cheese and topped with cinnamon sugar for a perfect fall treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 1/2 cups pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375°F and line a muffin tin with liners.
- Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla.
- Combine wet and dry ingredients until just mixed.
- In a small bowl, mix cream cheese with 2 tbsp sugar.
- Fill muffin cups halfway with batter, add a spoonful of cream cheese mixture, then top with more batter.
- Mix cinnamon with remaining sugar and sprinkle on top.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use room-temperature cream cheese for easy 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: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg