Description
Delicious pumpkin muffins filled with rich cream cheese, perfect for fall gatherings.
Ingredients
Scale
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 1 1/2 cups light brown sugar
- 1/2 cup oil
- 3/4 cup sour cream
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with non-stick cooking spray.
- In a large bowl, mix together pumpkin puree, eggs, light brown sugar, oil, sour cream, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Scoop the muffin batter into the prepared tin, filling each cup about three-quarters full.
- For the filling, beat together cream cheese, granulated sugar, and vanilla extract until smooth, then pipe into centers of the muffins.
- Bake for 15-20 minutes or until muffins are set and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
For best results, use room temperature ingredients. Consider adding nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin muffins, cream cheese muffins, fall baking, autumn recipes, cozy desserts
