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As the leaves begin to change and the air turns crisp, the comforting scent of pumpkin spice wafts through homes everywhere. It's that time of year when pumpkin-flavored treats take center stage, and what better way to embrace the season than with a batch of Pumpkin Cream Cheese Mini Muffins? These delightful morsels combine the warm, familiar flavors of pumpkin with the rich, creamy goodness of cream cheese, offering a perfect balance that is both satisfying and indulgent.

Pumpkin Cream Cheese Mini Muffins

Embrace the flavors of fall with these delicious Pumpkin Cream Cheese Mini Muffins! Perfectly spiced and rich with cream cheese filling, these mini treats are ideal for snacks, breakfast, or gatherings. The recipe combines canned pumpkin for moisture and sweetness with warm spices like cinnamon, nutmeg, and ginger. Easy to make and fun to customize with nuts or chocolate chips, these muffins will create lasting memories while filling your home with the cozy scent of autumn. Get ready to enjoy this seasonal delight!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup cream cheese, softened

1/3 cup vegetable oil

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/4 cup mini chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or grease it lightly with cooking spray.

    Prepare the Cream Cheese Filling: In a small bowl, mix together the softened cream cheese, a tablespoon of sugar, and a dash of vanilla extract until smooth. Set aside.

      Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and the remaining vanilla extract. Whisk until smooth and well combined.

        Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix. If desired, fold in the chopped nuts and chocolate chips.

            Fill Muffin Pan: Spoon about a tablespoon of the muffin batter into each mini muffin cup, filling it about halfway. Add a small dollop of the cream cheese mixture in the center of each muffin, then cover with another tablespoon of muffin batter, ensuring the cream cheese is sealed inside.

              Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

                Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy your Pumpkin Cream Cheese Mini Muffins warm or at room temperature for a delightful treat any time of the day!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 24 mini muffins