Description
Indulge in the perfect balance of pumpkin and cream cheese in these moist, flavorful muffins – a delectable autumn treat.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1 cup pumpkin puree
– 3/4 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 4 ounces cream cheese, softened
– 1/4 cup powdered sugar
Instructions
1. – Preheat the oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. – In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – In a small bowl, beat the cream cheese and powdered sugar until smooth.
6. – Scoop about 2 tablespoons of the pumpkin batter into each muffin cup. Top each with a heaping teaspoon of the cream cheese mixture.
7. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a crunchy topping, sprinkle the muffins with a mixture of cinnamon and sugar before baking. You can also try adding chopped nuts or a drizzle of caramel sauce on top.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American