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Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins capture the essence of autumn with their moist, tender texture and deliciously creamy flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Autumn
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin puree (canned or homemade) Fresh pumpkin gives extra flavor.
  • 1/2 cup cream cheese (softened) Ensure cream cheese is softened for easy mixing.
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Optional: Pumpkin seeds or nuts for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups with non-stick spray.
  2. In a medium bowl, beat together the softened cream cheese until smooth. Set aside.
  3. In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Use an electric mixer to blend until evenly combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Don’t overmix; lumps are okay!
  6. Taking teaspoons of the cream cheese mixture, gently fold it into the muffin batter for a marbled effect.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. If you like, sprinkle some pumpkin seeds or nuts on top for added texture.
  8. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm!

Notes

To store muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to a month. Reheat in the microwave for 15-20 seconds or warm in the oven at 350°F for about 5 minutes.