Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth.
- Carefully fold the dry ingredients into the wet mixture until just combined.
- In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fill muffin liners halfway with pumpkin batter, add a spoonful of cream cheese filling, then cover with remaining pumpkin batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- For an extra crunch, top muffins with chopped nuts before baking.
- Ensure cream cheese is softened for easier mixing.
- To make gluten-free, substitute with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
