Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar (optional, for cream cheese filling)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just combined.
- In a small bowl, beat the softened cream cheese with powdered sugar until smooth.
- Fill each muffin cup about two-thirds full with batter. Drop spoonfuls of cream cheese mixture on top. Use a toothpick to swirl the cream cheese into the batter.
- Bake for 18-20 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- For longer storage, freeze individually wrapped muffins for up to 3 months. Reheat before serving.
- Use full-fat cream cheese for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg