Description
Deliciously moist mini muffins filled with pumpkin and cream cheese, perfect for a fall treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, cream cheese, sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, add chocolate chips or nuts.
- Store in an airtight container for up to 3 days.
- These muffins freeze well; just thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg