Soft Pumpkin Cream Cheese Muffins 🍂 Bake With Me

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add moisture and sweetness.

pumpkin puree

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato puree can be a nutritious alternative.

Preheat the oven to 425°F (218°C).

In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.

In a large bowl, whisk together the pumpkin puree, brown sugar, sugar, eggs, vanilla extract, and vegetable oil until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a separate bowl, beat the cream cheese until smooth and creamy, then mix in the sugar, vanilla, and sour cream until well combined.

Spoon half of the muffin batter into each muffin cup, filling them about halfway.

Add a dollop of cream cheese mixture on top of the batter in each cup.

Top with the remaining muffin batter, covering the cream cheese completely.

Bake at 425°F (218°C) for 5 minutes, then lower the temperature to 350°F (177°C) and bake for another 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Sprinkle chopped pumpkin seeds on top of the muffins before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens