Description
Delight your taste buds with these Pumpkin Muffins filled with a luscious Cinnamon Cream Cheese center. Perfect for breakfast or a snack, these muffins are a cozy treat for any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients.
- Combine Wet Ingredients: In another bowl, whisk together the wet ingredients until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Prepare Filling: Beat cream cheese, sugar, and cinnamon until smooth.
- Assemble Muffins: Fill each muffin liner, add cream cheese filling, and top with remaining batter.
- Bake: Bake for 18-22 minutes until a toothpick comes out clean.
- Cool and Enjoy: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Sprinkle the tops with coarse sugar or a cinnamon sugar mixture before baking for extra crunch.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 21g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
