Print

Irresistible Easy Pumpkin Muffins with Cream Cheese Filling

Easy Pumpkin Muffins with Cream Cheese Filling
Print Recipe

Irresistible pumpkin muffins stuffed with cream cheese filling make for a quick delightful treat Perfect for fall or any time craving strikes

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 large eggs
  • ½ cup oil
  • 4 oz cream cheese

    • Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  • In a large bowl, whisk together flour, sugar, baking powder, and cinnamon until well combined.
  • In another bowl, mix pumpkin puree, eggs, and oil until smooth.
  • Gently fold the wet mixture into the dry mixture. Be careful not to overmix; a few lumps are okay.
  • In a small bowl, beat the cream cheese until creamy. You can add a bit of sugar or cinnamon to taste if desired.
  • Spoon a layer of batter into each muffin cup until about halfway full, add a dollop of cream cheese filling, and top with more batter until the cups are about ¾ full.
  • Place in the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean.
  • Remove muffins from the oven, allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    • Nutrition

    Find it online: https://izooco.com/easy-pumpkin-muffins-cream-cheese-filling-pumpkin-spice-baking/