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Make this easy pumpkin cream cheese muffins recipe for a flavorful, moist, and fall-festive snack! They are great for breakfast or lunch boxes, too.
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1 1/2 tsp ground cinnamon
- 2 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 can pumpkin about 3/4 cup
- 1/2 cup vegetable oil
- 1/2 block cream cheese room temperature
- 1 egg
- 3 tbsp sugar
Preheat oven to 350 degrees. Grease two 12 ct. mini muffin pans (or one 12 ct. regular muffin pan).
In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cloves, and cinnamon.
In a large mixing bowl, whisk together the eggs and both sugars until smooth, about 45 seconds. Whisk in the pumpkin and oil and stir until smooth.
Add in the flour and stir until smooth.
Using a hand mixer in a bowl, mix together the cream cheese, egg, and 3 tbsp sugar. Mix until smooth.
Divide the pumpkin batter evenly in the muffin pans. Add a little dollop of cream cheese on the top of the pumpkin batter and swirl with a toothpick.
Bake for 13-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.
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