Deliciously Soft Pumpkin Cream Cheese Muffins Irresistibly Fluffy
Indulge in irresistibly fluffy pumpkin cream cheese muffins Perfectly soft and loaded with flavor these treats are a musttry for fall
- Author: hbibamine1980
- Prep Time: 15 minutes
- minutes: 5
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
2 cups all-purpose flour (Whole wheat flour, or gluten-free flour blend)
1 tbsp baking powder (Baking soda, adjust quantity)
1 tsp cinnamon (Nutmeg, pumpkin pie spice)
1 cup pumpkin puree (Apple sauce or mashed banana)
¾ cup sugar (Honey, maple syrup, adjust liquid accordingly)
2 large eggs (Flax eggs: 1 tbsp ground flaxseed + 2.5 tbsp water)
½ cup vegetable oil (Unsweetened applesauce, melted coconut oil)
8 oz cream cheese (Greek yogurt, for a lighter option)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and sugar until well combined.
In another bowl, mix together the pumpkin puree, eggs, and vegetable oil until smooth.
Fold the wet ingredients into the dry ingredients gently until just combined.
In a separate bowl, beat the cream cheese until smooth. You can add a bit of sugar or vanilla extract for added flavor if desired.
Spoon a tablespoon of batter into each muffin cavity, followed by a dollop of the cream cheese mixture, and then top with another tablespoon of batter to cover.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories: 180 calories
- Sugar: 10 grams
- Fat: 8 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 4 grams
