Description
Pumpkin cream cheese muffins are a delightful fall treat that perfectly combines warm pumpkin spice with a rich, creamy cheesecake filling. These moist, fluffy muffins are not only easy to make but also versatile enough for breakfast, snacks, or dessert. Ideal for cozy gatherings or as a sweet indulgence at home, they promise to impress your family and friends. With just the right balance of flavors and textures, these muffins are sure to become a seasonal favorite.
Ingredients
Scale
- ½ cup oil (canola/vegetable)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 ¼ cups pumpkin puree
- 2 large eggs
- ½ cup milk
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 tsp pumpkin pie spice
- 8 oz cream cheese
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together oil, sugar, and vanilla extract. Mix in pumpkin puree, eggs, and milk until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add dry ingredients to the wet mixture until just combined.
- For the cream cheese filling, beat cream cheese and sugar until smooth; add egg and vanilla extract.
- Line muffin pans with paper liners. Fill each muffin cup with batter about two-thirds full, then add cream cheese filling on top.
- Using a butter knife, gently swirl the two batters together for a marbled effect.
- Bake for 15-18 minutes or until a toothpick comes out with moist crumbs attached.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (76g)
- Calories: 194
- Sugar: 12g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg