Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree (fresh or canned)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: chopped nuts or chocolate chips
Instructions
- In a small bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, spices, and salt. In another bowl, combine the pumpkin puree, sugars, eggs, and vegetable oil.
- Gradually add the wet mixture to the dry ingredients until just combined. Do not overmix to keep the muffins fluffy.
- Line a muffin tin with paper liners. Spoon a layer of muffin batter into each cup, then add a spoonful of the cream cheese filling in the center. Cover with more batter until the cups are about ¾ full. Optional: sprinkle with chopped nuts or chocolate chips.
- Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly before removing from the tin and serve.
Notes
- Ensure your pumpkin puree is well-drained to avoid soggy muffins.
- If you prefer more spice, add extra cinnamon or a pinch of ground ginger.
- You can substitute cream cheese with mascarpone or ricotta for a slightly different flavor.
- For gluten-free options, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg