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Pumpkin Cream Cheese Muffins

Course Breakfast
Cuisine American
Keyword Pumpkin Cream Cheese Muffins, Pumpkin Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 248kcal
Author Melissa

Equipment

  • Muffin Tin

Ingredients

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract

Pumpkin Muffins

  • 1 cup 100% pure pumpkin puree
  • 2 large eggs
  • 1/2 cup golden brown sugar firmly packed
  • 1/3 cup milk
  • 1/4 cup honey
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour

Instructions

  • Preheat oven to 400 degrees. Line a muffin tin with paper liners then spray muffin tin and liners with non stick cooking spray. In a small bowl, beat cream cheese, sugar and vanilla extract and set aside.
  • In a large bowl, combine pumpkin, eggs, brown sugar, milk, honey, vegetable oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Stir in flour just until combined.
  • Divide pumpkin batter evenly between muffin cups. Use a standard size ice cream scoop or a 1/4 cup measuring cup to portion batter. Then spoon heaping tablespoon of cream cheese mixture unto muffins and use a toothpick to swirl the batter.
  • Bake for 20 minutes or until toothpick inserted into edge of muffins, not cream cheese mixture, comes out clean.

Nutrition

Calories: 248kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 221mg | Potassium: 153mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3482IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg