Description
Delightful muffins combining rich pumpkin and creamy, tangy cream cheese, perfect for autumn mornings.
Ingredients
- 1 cup of pure pumpkin puree
- 1 cup of all-purpose flour
- ½ cup of granulated sugar
- ½ cup of brown sugar
- ½ cup of vegetable oil
- 2 large eggs
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ½ teaspoon of salt
- 8 oz. of cream cheese, softened
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a separate bowl, combine the softened cream cheese with a bit of sugar to create the cream cheese swirl mixture.
- Fill each muffin cup halfway with the pumpkin batter. Add a dollop of cream cheese mixture on top, then cover with more pumpkin batter.
- Use a knife or toothpick to swirl the cream cheese gently into the pumpkin batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow cooling for a few minutes before transferring to a wire rack.
Notes
Use room temperature cream cheese for easier mixing. For customization, consider folding in nuts or chocolate chips.
