Yummy Pumpkin and Cream Cheese Muffins
Indulge in the warm, spiced flavors of autumn with these irresistible Yummy Pumpkin and Cream Cheese Muffins. Featuring a moist pumpkin batter infused with cinnamon, nutmeg, and ginger, these muffins are perfectly complemented by a luscious cream cheese filling that melts in your mouth with every bite. Simple to make in just 45 minutes, this recipe combines pantry staples like pumpkin puree and all-purpose flour with a velvety cream cheese center for a delightful twist. Add a sprinkle of chopped pecans or walnuts on top for an optional crunchy finish. Perfect as a cozy fall treat or a crowd-pleasing dessert, these muffins pair beautifully with a cup of coffee or tea. Whether you're hosting a gathering or enjoying a quiet moment, these pumpkin and cream cheese muffins will be your new seasonal favorite—flavorful, festive, and utterly delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 8 ounces Cream cheese
- 0.25 cup Powdered sugar
- 2 tablespoons Milk
- 0.25 cup Optional topping: chopped pecans or walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium-sized bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
In a separate small bowl, beat together the cream cheese, powdered sugar, and milk until smooth to create the cream cheese filling.
Spoon a small amount of the pumpkin muffin batter into each muffin cup, filling them about one-third full.
Add a spoonful of the cream cheese filling to the center of each muffin cup, then top with more pumpkin batter until each cup is about 3/4 full.
If desired, sprinkle chopped pecans or walnuts on top for added crunch.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding 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.
Enjoy these moist, flavorful muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
4360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.4 g | 285% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 72.5 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 557.4 g | 203% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 350.3 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 460 mg | 35% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1384 mg | 29% | |
*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.
