Ingredients
Scale
- 1 ¾ 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
- ½ teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: chopped pecans or walnuts for topping
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, and eggs until well combined. Gradually add the dry ingredients to the wet mixture and stir gently until just mixed.
- Line a muffin tin with paper liners. Fill each liner about one-third full with batter. Add a spoonful of the cream cheese mixture in the center, then cover with more batter to about ¾ full. Sprinkle chopped nuts on top if desired.
- Preheat oven to 350°F (175°C). Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before serving.
Notes
- For extra flavor, try adding a teaspoon of pumpkin pie spice to the batter.
- Make sure to not overmix the batter to keep muffins tender.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 290 Kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg