Pumpkin Cream Cheese Muffins Delightful and Tasty Treat

Ingredients

• 1.5 cups all-purpose flour
• 1 cup pumpkin puree (canned or homemade)
• 0.33 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.33 cup cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it lightly with cooking spray.
2. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
3. In another bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined (do not overmix).
5. In a separate small bowl, mix the softened cream cheese with powdered sugar and lemon juice until smooth.
6. Spoon a tablespoon of muffin batter into the bottom of each muffin cup. Then, add a teaspoon of the cream cheese mixture on top of this batter, followed by another tablespoon of muffin batter to cover the cream cheese filling.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.