Pumpkin Cream Cheese Muffins
Delightful Pumpkin Cream Cheese Muffins that are soft, fluffy, and bursting with the warm flavors of pumpkin and tangy cream cheese, perfect for any autumn gathering.
Ingredients
Muffin Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup cream cheese, softened can substitute with Greek yogurt if needed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice or any preferred spice mix
- 1/2 teaspoon salt
- 1/4 cup chopped walnuts or pecans (optional) for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly.
- In a large bowl, mix together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this dry mix aside.
Mixing Wet Ingredients
- In a separate bowl, beat together the pumpkin puree, cream cheese, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well-combined.
Combine and Bake
- Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined—be careful not to overmix.
- Use an ice cream scoop or ladle to fill each muffin cup about 3/4 full. If you’re adding nuts, sprinkle them on top at this stage.
- Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To reheat, microwave for 20-30 seconds or warm in the oven.