Moist Pumpkin Cream Cheese Muffins
These delicious muffins combine pumpkin and cream cheese for a rich, moist treat that’s perfect for fall.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened Softened for easy mixing
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 2 pieces eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, cream cheese, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin cup about two-thirds full with the batter.
- Use a spoon to add a dollop of cream cheese filling on top of each muffin.
- Swirl lightly with a toothpick to create a marbled effect if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
Store in an airtight container at room temperature for up to three days, or freeze for up to three months.