Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- ¾ cup granulated sugar
- ⅓ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 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 or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine pumpkin puree, sugar, oil, eggs, and vanilla. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth to make the cream cheese filling.
- Fill each muffin cup about ⅔ full with batter. Drop spoonfuls of the cream cheese mixture on top of each muffin, then use a toothpick or skewer to swirl it gently into the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from the pan. Serve warm or at room temperature.
Notes
- Use pumpkin puree for authentic pumpkin flavor; canned pumpkin is convenient.
- Ensure cream cheese is softened for easy swirling.
- Do not overmix the batter to keep muffins tender.
- Optional: sprinkle chopped pecans or walnuts on top before baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 230 kcal Kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg