Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Set aside.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil. Mix well.
- Add the dry ingredients to the wet ingredients gradually, stirring gently until just combined.
- Fill each muffin liner about two-thirds full with batter. Add a teaspoon of the cream cheese mixture in the center of each muffin. Cover with more batter.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- For an extra decadent touch, swirl additional cream cheese into the batter before baking.
- You can substitute gluten-free flour for the all-purpose flour for a gluten-free version.
- Ensure cream cheese is softened for smooth mixing.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg