Description
Deliciously moist pumpkin muffins filled with a creamy cheesecake center, perfect for fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each muffin liner halfway with the pumpkin batter, then add a spoonful of the cream cheese mixture on top, followed by more pumpkin batter to fill the liners about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- These muffins can be frozen for up to 3 months.
- For a spicier flavor, add a pinch of ground ginger or cloves.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg