Pumpkin Surprise Muffins
Get ready to indulge in the warm, spiced goodness of *Pumpkin Surprise Muffins*, a fall-inspired treat with a delectable twist! These moist and perfectly spiced pumpkin muffins feature a hidden pocket of creamy, slightly sweetened cream cheese filling nestled inside each bite. Made with a harmonious blend of cinnamon, nutmeg, and ginger, these muffins offer all the cozy flavors of autumn, while the surprise cream cheese center adds a luscious, creamy contrast. With just 20 minutes of prep time and simple steps, these muffins are perfect for breakfast, dessert, or an on-the-go snack. They’re best served warm or at room temperature, making them an irresistible addition to any fall gathering or holiday spread. Whether you're searching for pumpkin recipes or muffin ideas, these delightful, homemade treats deliver the ultimate seasonal comfort food experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.5 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 0.25 cup powdered sugar
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
In another small bowl, beat together the softened cream cheese and powdered sugar until smooth to create the cream cheese filling.
Fill each muffin liner halfway with the pumpkin batter. Add a small spoonful (approximately 1 teaspoon) of the cream cheese mixture to the center of each muffin cup. Top with more pumpkin batter until the liners are about 3/4 full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin portion (not the cream cheese center) comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature, and enjoy the delightful cream cheese surprise in every bite!
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 43.0 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 332 mg | 26% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1558 mg | 33% | |
*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.
