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
- ¼ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar (optional for sweetness)
Instructions
- In a small bowl, mix the softened cream cheese with powdered sugar until smooth. Set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined, being careful not to overmix.
- Line a muffin tin with paper liners. Fill each muffin cup about two-thirds full with batter.
- Add a dollop of cream cheese mixture in the center of each muffin, then cover with remaining batter.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the pan.
Notes
- Make sure the cream cheese is softened completely for a smooth filling.
- Do not overmix the batter to ensure moist, tender muffins.
- Use an ice cream scoop for even portioning of batter and filling.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg