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Pumpkin Cream Cheese Muffins

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Deliciously moist muffins filled with pumpkin puree and a smooth cream cheese center, perfect for fall.

Ingredients

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  • 1 cup pumpkin puree
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup streusel topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix together the pumpkin puree, cream cheese, sugar, brown sugar, vegetable oil, and eggs in a large bowl until smooth.
  3. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  6. If using, sprinkle the streusel topping over the batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool before serving. Enjoy your muffins!

Notes

Ensure cream cheese and eggs are at room temperature for smooth mixing. You can substitute sugar with stevia or monk fruit.

Nutrition

Find it online: https://www.glutenfreez.com/pumpkin-cream-cheese-muffins/