Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree (canned or homemade)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- For the cream cheese swirl:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Prepare the cream cheese swirl by beating softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fill each muffin liner about two-thirds full with pumpkin batter.
- Add a dollop of the cream cheese mixture into each muffin, then use a toothpick to swirl the cream cheese into the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add a teaspoon of pumpkin pie spice to the batter.
- Replace eggs with flax eggs for vegan muffins.
- Use dairy-free cream cheese to make these vegan-friendly.
- Increase pumpkin puree to 1¼ cups for a more intense pumpkin flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg