Pumpkin Cream Cheese Muffins
These Pumpkin Cream Cheese Muffins are moist and have the perfect fall flavor. The pumpkin portion and the cream cheese portion swirl together to make a beautiful and tasty treat. These are absolutely delicious and will be a new fall favorite.
Servings 12
Calories 373kcal
Ingredients
- 1 cup sugar
- 3/4 cup brown sugar
- 15 ounces pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 3 teaspoons vanilla
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degree F.
- Line muffin tins with paper liners.
- In a large mixing bowl, mix together sugar, brown sugar, pumpkin, eggs, oil, and vanilla.
- In a separate bowl, sift together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly add to pumpkin mixture.
- Mix until just combined, do not over mix.
- In a medium bowl, beat together cream cheese, sugar, egg, and vanilla. Mix until smooth and creamy.
- Fill muffins 3/4 of the way full.
- Add 1 Tablespoon of the cream cheese mixture to each muffin.
- Add about a 1/2 teaspoon of the pumpkin batter over the top of cream cheese mixture.
- With a tooth pick, swirl the cream cheese into the batter. (Not too much)
- Bake muffins for 17 to 20 minutes. Check for doneness by inserting toothpick and if it comes out clean, they are done.
Nutrition
Calories: 373kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 361mg | Potassium: 150mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5809IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg
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