Pumpkin Cream Cheese Muffins: The Best Homemade Fall Treat
Deliciously moist muffins infused with pumpkin and cream cheese, perfect for autumn.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, cream cheese, sugar, brown sugar, eggs, and vegetable oil until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- For a sweeter muffin, add chocolate chips.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Cream Cheese Muffins