Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for cream cheese filling)
Instructions
- In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Spoon half of the batter evenly into lined muffin tins. Add dollops of the cream cheese mixture on top, then swirl gently with a toothpick or skewer to create a marbled effect. Cover with remaining batter.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from the tin and serving.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- You can substitute sweet potato for pumpkin for a different flavor variation.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Freeze muffins for longer storage; reheat in microwave or oven before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg