Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla (for cream cheese filling)
Instructions
- Mix the softened cream cheese, powdered sugar, and vanilla in a bowl until smooth. Set aside.
- Whisk together the flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk the oil, eggs, pumpkin puree, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Line a muffin tin with paper liners or lightly grease it. Pour a spoonful of batter into each cup, then add a small spoonful of cream cheese filling in the center, and top with more batter to cover the filling.
- Preheat the oven to 350°F (175°C). Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- Do not overmix the batter to keep the muffins tender and moist.
- Room temperature cream cheese yields better filling consistency.
- Optional: add chopped pecans or chocolate chips for extra flavor.
- 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 Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg