Ingredients
Scale
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar (optional for sweetness)
Instructions
- Mix the softened cream cheese with powdered sugar until smooth. Set aside for filling or topping.
- In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, and vanilla extract.
- In a separate bowl, combine the dry ingredients: flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients and stir until just combined.
- Line muffin tin with paper liners or spray with non-stick spray. Spoon half of the batter into each muffin cup.
- Add a spoonful of cream cheese mixture on top of each batter-filled cup, then cover with remaining batter to form layered muffins.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool slightly before serving.
Notes
- For extra flavor, add chopped pecans or chocolate chips into the batter.
- Ensure cream cheese is softened for easier mixing and a smooth filling.
- Store leftover muffins in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- Freeze muffins individually wrapped for longer storage; reheat in microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 230 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg