These muffins capture the essence of fall with their rich pumpkin flavor and a delightful cream cheese filling that adds a touch of indulgence. They are perfect for your morning coffee or a cozy afternoon snack.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well blended.
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
In another small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
To assemble the muffins, fill each muffin cup about halfway with the pumpkin batter. Then, add about a tablespoon of the cream cheese filling in the center of each muffin. Top with more pumpkin batter until filled about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted comes out clean. The tops should be golden brown.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
