Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract (for cream cheese filling)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In another bowl, whisk pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Mix batter: Gradually add wet mixture into dry ingredients, stirring gently until just combined.
- Prepare cream cheese filling: Beat softened cream cheese, powdered sugar, and vanilla extract until creamy.
- Assemble muffins: Fill each muffin cup about ⅓ with batter, add a spoonful of cream cheese mixture, then top with more batter to ¾ full. Swirl with a toothpick for a marbled effect.
- Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Let muffins cool completely before transferring to storage.
- For best flavor, store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- To freeze, wrap individually and store in a freezer-safe bag for up to 3 months. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg