Pumpkin Cream Cheese Muffins
Delightful muffins that combine the natural sweetness of pumpkin with a velvety cream cheese swirl, perfect for breakfast or snacks during autumn.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
Wet Ingredients
- 1 cup pumpkin purée Canned or fresh, mashed until smooth
- 4 oz cream cheese Full-fat for creaminess
- 0.75 cup granulated sugar Mix with brown sugar for depth
- 0.5 cup brown sugar
- 2 eggs Essential for binding
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with paper liners or grease with cooking spray.
- In a bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger).
- In a separate bowl, beat together the cream cheese and sugars until light and fluffy.
- Mix in the eggs one at a time, then add the pumpkin purée and blend until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Spoon the batter into muffin cups, filling them about two-thirds full.
- For the cream cheese swirl, dollop a small amount of cream cheese mixture on top of the batter and swirl with a toothpick.
Baking
- Bake for 20-25 minutes, until a toothpick inserted comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
Notes
To avoid common mistakes, do not use pumpkin pie filling. Let muffins cool for at least 10 minutes for better texture.