Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed 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 for icing)
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and a splash of vanilla. Mix until smooth and creamy. Set aside.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt. Gradually add to wet ingredients, stirring gently until just combined.
- Line a muffin tin with paper liners. Fill each cup about two-thirds full with the pumpkin batter. Add a dollop of cream cheese filling into the center of each muffin. Cover with additional batter to fill the cups.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Notes
- Use full-fat cream cheese for a richer filling.
- Adjust spices to preference for a spicier flavor.
- For extra sweetness, drizzle with powdered sugar glaze.
- Serve warm or at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg