Description
Indulge in the perfect blend of pumpkin and cream cheese in these incredibly moist and tender muffins. Perfect for a cozy fall breakfast, snack, or dessert.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– 4 ounces cream cheese, softened
– 2 tablespoons powdered sugar
Instructions
1. – Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. – In a separate large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract. Stir until well combined.
4. – Add the dry ingredients to the wet ingredients and mix just until incorporated, being careful not to overmix.
5. – In a small bowl, beat the cream cheese and powdered sugar until smooth.
6. – Scoop the pumpkin batter into the prepared muffin cups, filling them about 3/4 full. Top each muffin with a heaping teaspoon of the cream cheese mixture.
7. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American