Description
These delightful pumpkin muffins are swirled with a creamy, sweetened cream cheese filling, making them the perfect autumn treat!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat together the sugar, oil, pumpkin puree, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth.
- Fill muffin cups halfway with the pumpkin batter. Add a dollop of the cream cheese mixture on top, then cover with more pumpkin batter until the cups are about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Notes
- For an extra touch, sprinkle a bit of cinnamon sugar on top before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes