Pumpkin Cream Cheese Muffins Recipe | How To Make Pumpkin Muffins | Fall Recipes | Paola Santana

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a mixing bowl, combine pumpkin puree, eggs, sugar, brown sugar, and vegetable oil until smooth.

Add vanilla extract and mix until well incorporated.

In another bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

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

In a separate bowl, beat cream cheese until smooth and creamy, then mix in powdered sugar until well blended.

Spoon a small amount of muffin batter into each muffin cup, just enough to cover the bottom.

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

Top with more muffin batter until the cups are about 2/3 full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cooking Techniques

Spice Level:

Allergens