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Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are a delightful combination of moist pumpkin and creamy goodness, perfect for any occasion during the fall season.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use canned for convenience or make your own by roasting fresh pumpkin for a richer taste!
  • 1/2 cup cream cheese (softened) Let it sit at room temperature for easy mixing and a smoother texture!
  • 1/2 cup sugar You can use coconut sugar if you're looking for a healthier substitute!
  • 1/2 cup brown sugar Don’t pack it too tightly; a light touch is all you need for the perfect sweetness!
  • 2 large eggs Bring them to room temperature for better incorporation into the batter!
  • 1/2 cup vegetable oil You could also swap in melted coconut oil for a fun twist!
  • 1 teaspoon vanilla extract Real vanilla extract is best for that warm, inviting aroma!
Dry Ingredients
  • 1 1/2 cups all-purpose flour Spoon it into the measuring cup instead of scooping directly for accuracy!
  • 1 teaspoon baking powder Check the expiration date to ensure it’s still active for perfect fluffiness!
  • 1 teaspoon baking soda Use it alongside your brown sugar for best results!
  • 1 teaspoon ground cinnamon Use fresh spices for the most aromatic flavor!
  • 1/2 teaspoon ground nutmeg A little goes a long way—just a pinch of freshly grated nutmeg can elevate your muffins!
  • 1/4 teaspoon salt A small touch elevates the sweetness beautifully!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, beat together the pumpkin puree, cream cheese, sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fill each muffin liner about 2/3 full with the batter.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for 3–5 days. They can also be frozen; wrap them well to prevent sticking and thaw overnight in the fridge before reheating.