Description
Irresistible pumpkin muffins with a creamy, tangy cream cheese filling, perfect for autumn and festive occasions.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Cream cheese for glaze
- Powdered sugar for glaze
- Milk for glaze
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Whisk together pumpkin puree, milk, vegetable oil, eggs, and vanilla extract in another bowl.
- Combine the wet and dry ingredients until just mixed, being careful not to overmix; it’s okay if there are a few lumps.
- Divide the batter evenly among the muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes until a toothpick comes out clean when inserted into the center of a muffin.
- Prepare the cream cheese glaze while the muffins are baking by beating together cream cheese, powdered sugar, and enough milk to reach the desired consistency.
- Drizzle the glaze over the muffins once they are cool and enjoy!
Notes
For a delicious touch, serve muffins with a warm cup of coffee or tea. You can add a dollop of whipped cream for an indulgent experience.