Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients gradually, mixing until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy. Set aside.
- Fill each muffin cup about two-thirds full with batter. Spoon a dollop of cream cheese mixture on top and gently swirl with a toothpick or skewer.
- Optionally, top with remaining muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Swirling the cheesecake mixture creates attractive marbled muffins.
- For a richer flavor, sprinkle with cinnamon or drizzle caramel before serving.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
