Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and set aside.
- In a large bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until well combined. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add dry ingredients to pumpkin mixture, stirring gently until just combined.
- Line a muffin tin with paper liners. Fill each cup about ⅓ full with pumpkin batter. Add a teaspoon of cream cheese mixture on top. Cover with additional pumpkin batter until about ¾ full. Use a toothpick to swirl the cream cheese into the batter.
- Preheat oven to 350°F (175°C). Bake muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Ensure cream cheese is softened for easy mixing.
- You can swirl additional cream cheese or honey on top before baking for extra flavor.
- For a gluten-free version, substitute with gluten-free flour and check all ingredients for gluten content.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg