Description
Delicious and cozy muffins filled with cream cheese and pumpkin puree, perfect for autumn mornings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line a muffin tin with paper liners.
- Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.
- Mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract in another bowl until smooth.
- Fold the wet mixture into the dry ingredients, stirring just until combined.
- Blend the softened cream cheese, powdered sugar, and vanilla extract until smooth for the filling.
- Fill each muffin liner halfway with batter, add a spoonful of cream cheese mixture in the center, and top with more batter.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Customize with chocolate chips, nuts, or dried fruit. For a healthier option, consider substituting oil for applesauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg