Pumpkin Muffins

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp pumpkin pie spice; 2 large eggs; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 oz. can pumpkin puree; 1/2 cup cooking oil; 1 tsp vanilla extract; 4 oz. cream cheese, room temperature; 2 Tbsp granulated sugar

User Reviews

5.0

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
39 mins
Servings
12 muffins
Calories
292 kcal
Course
Dessert, Breakfast
Cuisine
American

Pumpkin Muffins

Nancy Wheeler

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These pumpkin muffins are moist, subtly sweet, full of warm spices and have a hidden dollop of sweet cream cheese in the center.

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Ingredients

Servings

2 cups all-purpose flour $0.28
1 tsp baking powder $0.05
1/2 tsp baking soda $0.01
1/2 tsp salt $0.02
1 tsp pumpkin pie spice $0.10
2 large eggs $0.18
1/2 cup granulated sugar $0.17
1/2 cup brown sugar $0.26
1 oz. can pumpkin puree $2.19
1/2 cup cooking oil $0.44
1 tsp vanilla extract $0.59

Cream Cheese Filling (optional)

4 oz. cream cheese, room temperature $1.10
2 Tbsp granulated sugar $0.04

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Instructions

Preheat the oven to 350ºF. In a medium bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
Pour the bowl of dry ingredients into the bowl of wet ingredients and stir together just until combined. A few small lumps are okay, just try not to overmix.
In a separate small bowl, stir together the cream cheese and sugar for the cream cheese filling.
Grease a muffin tin or line with muffin liners. Fill each well in the muffin pan about ⅓ full. Add a small dollop of the cream cheese to each well, in the center of the muffin batter. Divide the remaining muffin batter between each well, covering the cream cheese. Each well in the muffin pan should be filled about ¾ full.
Bake the muffins for about 24 minutes, or until fully puffed in the center and slightly cracked on top.
Remove the muffins from the oven and let them cool for about 5 minutes before gently removing them from the muffin pan and allowing them to finish cooling on a wire rack.