Description
A cozy and delicious recipe for homemade pumpkin cream cheese muffins, perfect for fall baking.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves (optional)
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 4 ounces cream cheese, softened
- Pepitas (pumpkin seeds) for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, baking powder, spices, and salt.
- In a separate large bowl, combine the pumpkin, brown sugar, eggs, and oil. Whisk until well blended.
- Gently add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Line a muffin pan with liners and fill each liner about three-quarters full with the batter.
- Add a spoonful of softened cream cheese into the center of each muffin.
- Bake for 20-25 minutes or until the edges are golden and a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
For best results, let the cream cheese come to room temperature. If using one muffin pan, bake in batches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg