Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins - tender and delicious pumpkin muffins loaded with fall spices and a sweetened cream cheese surprise center!
Servings: 18
Ingredients
Pumpkin Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 can 15 oz pumpkin puree
- 2 whole large eggs
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
Sweetened Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 cup powdered sugar
Instructions
- Preheat oven to 375ºF. Line 18 muffin cups with paper liners or grease very well.
- Beat cream cheese and powdered sugar together until nice and smooth. Set aside.
- Whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt.
- In a separate bowl mix together pumpkin puree, eggs, butter, sugar, brown sugar, and vanilla until smooth and eggs are completely incorporated.
- Fold in flour mixture until white streaks just disappear.
- Fill lined muffin cups with about 1 1/2 tablespoons of muffin batter (suggest using a medium-sized cookie scoop). Place 1 tablespoon cream cheese mixture in center (suggest using a small-sized cookie scoop). Cover with 1 1/2 - 2 tablespoons of more batter.
- Bake for 18-22 minutes until a tester comes out clean and when you gently press on top they spring back.
- Remove from oven and let cool completely
Nutrition
Calories: 236kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 206mg | Sugar: 23g
