Pumpkin Cream Cheese Muffin: Indulgent Bakery-Style Delight
Learn how to make delicious pumpkin cream cheese muffins that taste just like those from your favorite bakery.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 8 ounces cream cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine pumpkin puree, sugar, vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy.
- Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of cream cheese mixture, and top with more pumpkin batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For an extra touch, sprinkle some cinnamon sugar on top before baking.
- These muffins can be frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10
- Sodium: 200
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: cream cheese muffins, pumpkin muffins, bakery style muffins