Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 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
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar (optional)
Instructions
- In a small bowl, blend softened cream cheese with powdered sugar until smooth. Set aside for the swirl.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, beat pumpkin puree, sugars, eggs, and vanilla until combined. Gradually add oil or melted butter, mixing until smooth.
- Fold dry ingredients into wet mixture just until combined. Do not overmix.
- Line muffin tin with paper liners. Spoon ⅓ batter into each cup. Add a dollop of cream cheese mixture, then cover with remaining batter. Swirl gently with a skewer for a marbled effect.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool before removing from the pan.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Don’t overmix the batter to keep muffins light and fluffy.
- Allow muffins to cool slightly before serving or glazing for best texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280 Kcal
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg