Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar (optional for sweetening cream cheese)
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to prepare the dry ingredients.
- In a separate bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and well blended.
- Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with powdered sugar until smooth to prepare the filling.
- Line your muffin tin with paper liners or spray with non-stick spray. Fill each cup about ⅓ full with pumpkin batter, add a teaspoon of cream cheese in the center, then cover with more pumpkin batter until each is about ¾ full.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before removing from the tin.
Notes
- Optional: Add chopped nuts or chocolate chips into the batter for extra texture and flavor.
- Make ahead and store in an airtight container. Refrigerate for up to 5 days or freeze for longer storage.
- To reheat, microwave for about 20 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg