Description
Delightful muffins featuring spiced pumpkin and a creamy cream cheese swirl, perfect for autumn.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 8 oz cream cheese, room temperature
- ¼ cup sugar (for cream cheese filling)
- 1 egg (for cream cheese filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
- Combine pumpkin puree, granulated sugar, brown sugar, and eggs in another bowl, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Beat together cream cheese, sugar, and an egg in a separate bowl until smooth and creamy.
- Spoon muffin batter into liners, add a dollop of cream cheese filling, top with more batter, and swirl.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the tin for five minutes before transferring to a wire rack.
Notes
These muffins can be frozen for up to three months. Allow to cool completely before wrapping them tightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, cream cheese, autumn recipes, fall baking, cozy snacks