Description
Deliciously moist muffins swirled with rich cream cheese, capturing the essence of fall with pumpkin and warm spices.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 8 oz cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: whisk together the flour, baking soda, and spices in a large bowl.
- Combine the wet ingredients in another bowl: pumpkin puree, both sugars, eggs, and oil until well blended.
- Fold the wet mixture into the dry ingredients until just combined; lumps are okay.
- Prepare the cream cheese filling by mixing the cream cheese with sugar and a pinch of cinnamon until smooth.
- Fill the muffin tins 2/3 full with the pumpkin batter.
- Add a dollop of the cream cheese mixture on top of the batter in each cup and swirl gently.
- Bake for 20-25 minutes, until a toothpick comes out clean with a few crumbs.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
These muffins freeze well and can be reheated easily. Experiment with different spices or add-ins like nuts or chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin, muffins, cream cheese, fall baking, dessert