Description

Indulge in the delightful flavors of fall with these mini pumpkin muffins topped with a luscious cream cheese swirl. Perfectly spiced and irresistibly moist, they are a cozy treat for any occasion—be it a brisk morning or a festive gathering. Easy to make and visually stunning, these little bites promise to bring warmth and joy to your kitchen.

Ingredients

Scale

1 cup canned pumpkin puree
1 ½ cups all-purpose flour
¾ cup granulated sugar
½ tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
2 large eggs (room temperature)
⅓ cup unsalted butter (melted)
1 tsp vanilla extract
4 oz cream cheese (softened)
¼ cup powdered sugar
½ tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
In a bowl, whisk together flour, sugar, baking soda, baking powder, and cinnamon.
In another bowl, combine pumpkin puree, eggs, melted butter, and vanilla until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined.
In a separate bowl, beat the cream cheese with powdered sugar and vanilla until creamy.
Spoon about one tablespoon of batter into each muffin cup; add a dollop of cream cheese mixture on top and swirl gently with a toothpick.
Bake for 15-20 minutes or until a toothpick inserted comes out clean. Allow to cool before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (30g)
Calories: 100
Sugar: 6g
Sodium: 70mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1g
Cholesterol: 25mg

Keywords: Substitute pumpkin puree with applesauce for a different flavor profile. Add chopped walnuts for extra crunch or sprinkle cinnamon on top before baking for an aromatic finish.