Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, combine pumpkin puree, sugars, eggs, and oil until smooth.
- In a small bowl, beat cream cheese with powdered sugar and vanilla until creamy.
- Add dry ingredients to wet mixture gradually, stirring until just combined. Fill muffin cups about ⅔ full.
- Spoon small dollops of cream cheese mixture onto each muffin, then swirl gently for a marbled effect.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Decorate as desired.
Notes
- For extra flavor, sprinkle chopped pecans or chocolate chips on top before baking.
- Use full-fat cream cheese for the richest flavor.
- To make vegan, substitute eggs with flaxseed or applesauce and use dairy-free cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Bakery Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 330 Kcal
- Sugar: 25g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
