Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract (for cream cheese filling)
Instructions
- In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another bowl, combine canned pumpkin, sugar, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry, mixing until just combined. Do not overmix.
- Line a muffin tin with paper liners. Fill each muffin cup about two-thirds full with the pumpkin batter. Carefully spoon a dollop of the cream cheese mixture into the center of each muffin. Using a toothpick or skewer, gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
- Preheat your oven to 350°F (175°C). Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
Notes
- Ensure the cream cheese is softened for easier mixing and better swirl integration.
- Do not overmix the batter to keep the muffins light and tender.
- Check muffins early to prevent overbaking, which can dry them out.
- If desired, add chopped nuts or chocolate chips for extra 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: 290 kcal Kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg