Cream Cheese and Pumpkin Muffins
Indulge in the irresistible flavors of fall with these Cream Cheese and Pumpkin Muffins, a perfect blend of warm spices and creamy decadence! These moist and fluffy muffins combine the richness of pumpkin puree with the warmth of cinnamon, nutmeg, and ginger, delivering a comforting seasonal treat. Each muffin features a luscious cream cheese filling, sweetened with powdered sugar and kissed with vanilla, creating a delightful surprise in every bite. With just 20 minutes of prep time and baked to golden perfection, these muffins are ideal for cozy breakfasts, festive brunches, or afternoon snacks. Serve them warm and pair with a steaming cup of coffee for the ultimate fall indulgence! Keywords: Cream Cheese Pumpkin Muffins, fall baking, pumpkin spice muffins, cream-filled muffins, pumpkin desserts.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1.5 cups Pumpkin puree
- 0.5 cup Vegetable oil
- 2 large Eggs
- 8 ounces Cream cheese
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with baking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a medium bowl, combine the pumpkin puree, vegetable oil, and eggs. Mix until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
To make the filling, beat the cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth and fluffy.
Scoop about 2 tablespoons of muffin batter into each muffin cup. Then, place about 1 tablespoon of the cream cheese mixture in the center of each cup. Cover the cream cheese filling with another tablespoon of batter, making sure the filling is completely covered.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 73.4 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 562.2 g | 204% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 351.3 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 447 mg | 34% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
