Description

Indulge in the perfect balance of pumpkin and cream cheese with these incredibly moist and flavorful pumpkin cream cheese muffins. A cozy autumn treat that’s quick and easy to make.

Ingredients

– 1 15oz can pumpkin puree

– 4 oz cream cheese, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp baking soda

– 1 tsp ground cinnamon

– 1/2 tsp ground ginger

– 1/4 tsp ground nutmeg

– 1/4 tsp salt

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Instructions

1. – Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.

2. – In a large bowl, beat the cream cheese until smooth. Add the pumpkin, sugar, and eggs, and mix until well combined.

3. – In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined (do not overmix).

5. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.

6. – Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.

7. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For a creamier texture, you can add an extra 2 oz of cream cheese to the batter. Store muffins in an airtight container at room temperature for up to 4 days.

Prep Time: 10
Cook Time: 18
Category: Dessert
Method: Baking
Cuisine: American