Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup canned pumpkin purée
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 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 flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk pumpkin purée, granulated sugar, brown sugar, vegetable oil, and eggs until smooth. Add vanilla extract and mix well.
- Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
- In a small bowl, beat softened cream cheese with powdered sugar until smooth.
- Fill each muffin cup about ⅔ full with batter. Drop dollops of cream cheese mixture on top, then swirl with a toothpick or skewer to create a marbled effect.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before removing from the pan.
Notes
- For extra flavor, top with chopped pecans, walnuts, or pumpkin seeds before baking.
- Store baked muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- To freeze, wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks, Dessert
- Method: Baking
- Cuisine: American, Fall flavors
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg