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Pumpkin Cream Cheese Muffins

Moist and fluffy muffins packed with the delightful flavor of pumpkin and spices, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Canned or fresh, cooked and mashed
  • 1/2 cup cream cheese, softened Ensure it's at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs Should be at room temperature
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
Optional Topping
  • 1/2 cup streusel topping Optional, for added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the pumpkin puree, softened cream cheese, vegetable oil, sugar, brown sugar, eggs, and vanilla extract. Beat until smooth.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  5. Fill each muffin cup about two-thirds full with the batter, and sprinkle streusel topping if using.
  6. Bake in the preheated oven for 20 to 25 minutes, checking doneness with a toothpick.
  7. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with coffee or tea, delicious as a snack or breakfast item. Store in an airtight container at room temperature, or refrigerate for longer freshness. Muffins can also be frozen for up to three months.