Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar (optional)
- ½ teaspoon vanilla extract (for cream cheese filling)
Instructions
- In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together pumpkin puree, sugars, eggs, oil, and vanilla extract until well blended.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Line a muffin tin with paper liners or grease it. Fill each cup halfway with batter, add a teaspoon of cream cheese filling, then top with remaining batter.
- Preheat oven to 375°F (190°C). Bake for 18-20 minutes or until a toothpick comes out clean. Cool slightly before serving.
Notes
- Use full-fat cream cheese for the best flavor and texture.
- Fill muffins just before baking to prevent filling from leaking out.
- These muffins can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- To freeze, individually wrap and store in a zip-top bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg