Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pure pumpkin (not pie filling)
- 1 teaspoon vanilla extract
- Cream cheese filling (for swirl): 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk together the flour, baking soda, spices, and salt. In a separate bowl, combine sugar, brown sugar, oil, eggs, pumpkin, and vanilla. Gradually add the wet ingredients to the dry, mixing just until combined.
- Fill each muffin cup about two-thirds full with the pumpkin batter. Pipe or spoon teaspoon-sized dollops of the cream cheese mixture onto the batter. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter.
- Preheat your oven to 375°F (190°C). Bake the muffins for 18-20 minutes until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Swirling the cream cheese ensures a beautiful marbled effect.
- Use fresh pumpkin for a homemade touch.
- You can store leftovers in an airtight container at room temperature for 2 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
