Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the cream cheese filling by blending softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In a separate bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Gradually combine the wet ingredients with the dry ingredients, stirring gently until well combined.
- Line a muffin tin with paper liners. Fill each cup halfway with batter, add a teaspoon of the cream cheese mixture in the center, then top with remaining batter almost to the top.
- Preheat oven to 350°F (177°C). Bake muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep muffins tender.
- Fill muffin cups only about 2/3 full to prevent overflow.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg