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Description
Moist pumpkin muffins filled with cream cheese and topped with cinnamon sugar for a delicious autumn treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl.
- In another bowl, mix pumpkin puree, sugars, oil, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fill muffin cups halfway with batter.
- Mix cream cheese, sugar, and cinnamon, then add a spoonful to each muffin.
- Cover with remaining batter and bake for 18-20 minutes.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Use full-fat cream cheese for best texture.
- Do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American