Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar (optional, for cream cheese filling)
- Additional pumpkin spice or cinnamon for sprinkling
Instructions
- In a small bowl, combine the softened cream cheese with powdered sugar until smooth. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until well combined. Gradually add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix.
- Line a muffin tin with paper liners. Spoon about a tablespoon of batter into each muffin cup. Add a teaspoon of the cream cheese mixture on top of each, then cover with remaining batter about ¾ full.
- Preheat oven to 350°F (175°C). Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before removing from the pan.
Notes
- For best results, ensure cream cheese is softened before mixing.
- Do not overmix the batter to keep muffins tender.
- You can sprinkle additional cinnamon or pumpkin spice on top before baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg