Ingredients
Scale
- 1 ½ cups 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 or melted butter
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar (for cream cheese filling)
- 1 teaspoon vanilla (for cream cheese filling)
Instructions
- In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and set aside.
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Whisk together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk pumpkin puree, sugars, eggs, oil, and vanilla until combined.
- Gradually add dry ingredients to wet, stirring gently until just combined. Do not overmix.
- Fill each muffin cup about ⅓ full with batter. Drop a small spoonful of cream cheese mixture into the center of each. Cover with additional batter to enclose the filling.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
- Use high-quality canned pumpkin puree for best flavor.
- Do not overmix the batter to keep muffins moist and tender.
- Adjust spices to your preference for a more or less spicy muffin.
- Customize with chopped nuts or chocolate chips for added texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American, Fall
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal Kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg