Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside.
- In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and pumpkin pie spice. In a separate bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla extract. Add wet ingredients to dry and stir until just combined.
- Line a muffin tin with paper liners. Fill each halfway with batter, add a spoonful of cream cheese mixture, then cover with remaining batter, filling each about ¾ full.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
- Ensure cream cheese is softened for easy mixing.
- Do not overmix the batter to keep muffins fluffy.
- For extra flavor, sprinkle with cinnamon sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Bakery
- Method: Mixing, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg