Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- Vanilla extract (optional)
Instructions
- Whisk together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine pumpkin puree, sugar, vegetable oil, and eggs until smooth, then add vanilla if using.
- Gradually add wet mixture to dry ingredients, stirring gently until just combined.
- Beat softened cream cheese, powdered sugar, and vanilla (if using) until creamy for the swirl.
- Line muffin tin with paper liners. Spoon about two-thirds of batter into each cup.
- Add a dollop of the cream cheese mixture on top of each, then cover with remaining batter.
- Use a toothpick or knife to swirl the cream cheese into the batter for a marbled effect.
- Bake at 350°F (175°C) for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Make sure to use plain pumpkin puree instead of pumpkin pie filling for the best flavor and texture.
- Store in an airtight container at room temperature for 2 days, refrigerated for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg