Pumpkin Cream Cheese Muffins Recipe
Delicious pumpkin muffins with a creamy cheese filling, perfect for fall.
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Ingredients
Muffin Batter
- 1 cup Pumpkin puree
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ½ teaspoon Salt
- ½ cup Vegetable oil
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
Cream Cheese Filling
- 8 oz Cream cheese softened
- ¼ cup Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
- Fill each muffin cup with a small amount of batter, then add a spoonful of the cream cheese mixture. Top with more batter until the cups are about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the muffin part comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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