Ingredients
Scale
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine the sugars, vegetable oil, eggs, pumpkin puree, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth to make the filling.
- Prepare the streusel topping by combining flour, brown sugar, and cold butter until crumbly.
- Fill each muffin liner halfway with batter, add a spoonful of cream cheese filling, then cover with remaining batter. Top with streusel.
- Bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
- You can substitute the cream cheese filling with fruit preserves, Dulce de leche, or chocolate chips for variation.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze for up to 3 months for long-term storage.
- Use high-quality gluten-free flour blend to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 300 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
