Description
Warm and comforting pumpkin muffins with a rich cream cheese center, perfect for breakfast or as a seasonal dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat together the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
Notes
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg