Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- For the crumble topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons cold unsalted butter, cubed
Instructions
- In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine pumpkin, sugar, oil, eggs, and vanilla until well blended.
- Gradually add dry ingredients into the wet mixture, folding gently until combined.
- Prepare the crumble topping by blending flour, brown sugar, and butter until coarse crumbs form.
- Drop one-third of batter into each muffin cup. Add dollops of cream cheese mixture, then top with remaining batter.
- Use a skewer to swirl the cream cheese into the pumpkin batter. Sprinkle crumble evenly on top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Ensure cream cheese is softened for easy mixing.
- Do not overmix the batter to keep muffins tender.
- Stuffing the cream cheese in the center creates a beautiful swirl and rich flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280 Kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
