Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Set aside.
- In a large mixing bowl, whisk together pumpkin puree, sugar, eggs, and vegetable oil until well combined. Add flour, baking soda, cinnamon, nutmeg, and salt; stir until just combined.
- Pour batter into lined or greased muffin tins, filling about two-thirds full. Spoon dollops of cream cheese mixture onto each muffin. Use a toothpick or skewer to swirl the cream cheese into the pumpkin batter.
- Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before removing from tins.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For longer storage, freeze wrapped muffins for up to 3 months. Reheat in oven or microwave.
- You can customize the flavor by adding chopped nuts, chocolate chips, or extra spices.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
