Pumpkin Cream Cheese Muffins: A Delicious Fall Treat
Pumpkin Cream Cheese Muffins are a delightful treat that combines the warm spices of fall with the creamy richness of cream cheese, making them perfect for snacks or breakfast.
Ingredients
- 1 cup canned pumpkin puree
- ½ cup cream cheese softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- If desired, fold in the chopped nuts for added texture.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Calories: 180
Protein: 3g
Fat: 7g
Carbohydrates: 28g
Fiber: 1g
Sugar: 10g
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