Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract for cream cheese filling
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fill each muffin cup about two-thirds full with pumpkin batter. Drop spoonfuls of cream cheese mixture onto the batter, then swirl with a toothpick or skewer to create a marbled effect.
- Bake at 350°F (175°C) for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week.
- Freeze in a sealed bag or container for up to 3 months. Reheat or enjoy chilled.
- For extra flavor, add chopped nuts or chocolate chips into the batter.
- You can substitute cream cheese with Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (about 80g)
- Calories: 240 kcal Kcal
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
