Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Cream Cheese Pumpkin Muffins that are about to become your new obsession! Imagine biting into a perfectly moist, spice-infused muffin that combines the rich, velvety texture of cream cheese with the warm, comforting flavors of pumpkin. These aren't just muffins - they're a slice of seasonal heaven that will have your family and friends begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises foolproof deliciousness that screams fall comfort.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup cream cheese
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
- In a large mixing bowl, combine the pumpkin puree, cream cheese, sugar, brown sugar, and vegetable oil. Use a hand mixer or whisk to blend the ingredients together until smooth and well combined.
- Add the eggs to the mixture one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Using a spoon or a cookie scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Cream Cheese Pumpkin Muffins warm or at room temperature! They can be stored in an airtight container for up to 3 days.
Tips
- Room temperature ingredients are key! Let your eggs, cream cheese, and other refrigerated items sit out for about 30 minutes before mixing to ensure smooth blending.
- Don't overmix the batter - this is the golden rule for tender muffins. Mix just until the dry and wet ingredients are combined to avoid tough, dense results.
- For extra moisture, consider adding a tablespoon of Greek yogurt or sour cream to the wet ingredients.
- Want a bakery-style look? Fill your muffin cups almost to the top and sprinkle some raw sugar on top before baking for a beautiful, crispy crown.
- To test doneness, insert a toothpick into the center of a muffin. If it comes out with just a few moist crumbs, they're perfect!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 32g
Protein: 4g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 40mg
